Engineering Sciences
GATE XE Food Chemistry and Nutrition PYQs
Build your understanding with focused practice from past exam papers.
Questions 41–50 of 56. Imported answers require independent review unless marked reviewed.
Question 10
Open questionXE-GMCQ2 marksNeeds review
Match the protein in Column I with its food source in Column II.
Column I:
P. Zein
Q. Gluten
R. Glycinin
S. Ovalbumin
Column II:
Soybean
Maize
Egg
Wheat
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Open questionXE-GMCQ2 marksNeeds review
Match the carbohydrate in Column I with corresponding enzyme used for its hydrolysis in Column II.
Column I: P. Pectin; Q. Lactose; R. Hemicellulose; S. Inulin
Column II: 1. Xylanase; 2. β-galactosidase; 3. Polygalacturonase; 4. β-fructofuranosidase
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Open questionXE-GMCQ1 markNeeds review
Colloid stability of milk casein is because of the highly hydrated carbohydrate residues in ________.
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Thearubins and theaflavins in black tea are formed by the oxidation and dimerization of ______.
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Open questionXE-GMCQ2 marksNeeds review
Match the bioactive compounds in Column I with their botanical source given in Column II.
Column I
P Isoflavones
Q Resistant starch
R Xanthophyll
S Resveratrol
Column II
1 Corn
2 Grapes
3 Soybean
4 Plantain (culinary banana)
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Open questionXE-GMCQ1 markNeeds review
Which of the following is oil soluble pigment present in fruits and vegetables?
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Which of the following represent the group of saturated fatty acids?
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Open questionXE-GMCQ1 markNeeds review
The anti-nutritional factor present in fava bean is
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Open questionXE-GNAT1 markNeeds review
Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of the experiment, the Protein efficiency ratio of the given protein would be ______. (up to two decimal points)
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Open questionXE-GMCQ2 marksNeeds review
Match the commodity in Group I with the bioactive constituent in Group II
Group I
P. Ginger
Q. Green tea
R. Spinach
S. Turmeric
Group II
Lutein
Gingerol
Curcumin
Epigallocatechin galate
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