Life Sciences
GATE XL Food Chemistry and Nutrition PYQs
Build your understanding with focused practice from past exam papers.
How to practice Food Chemistry and Nutrition
Attempt a question, record the concept and assumptions, then check the available answer. Rework mistakes after revising the relevant concepts. Topic tags can overlap; review the question context.
Questions 1–10 of 63. Imported answers require independent review unless marked reviewed.
Question 106
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Carmine, a food colorant, is derived from
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Which one of the following carbohydrates is NOT a storage polysaccharide?
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Coconut oil contains a small fraction of unsaturated fatty acids, but still has a low melting point due to the presence of
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Which of the following amines, produced as a result of protein degradation, is/are foul smelling?
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Open questionXL-UMCQ2 marksNeeds review
Match the vitamins in Column I with their respective coenzyme forms listed in Column II.
Column I | Column II
P. Vitamin B₁ | 1. Tetrahydrofolate
Q. Vitamin B₂ | 2. Methylcobalamin
R. Pantothenic acid | 3. Thiamine pyrophosphate
S. Vitamin B₁₂ | 4. Flavin adenine dinucleotide
T. Folic acid | 5. Coenzyme A
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Which one of the following proteins brings about the coagulation of milk in the stomach of calves?
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Match the food items listed in Column I with their respective flavoring agents in Column II.
Column I | Column II
P. Cloves | 1. Diacetyl
Q. Butter | 2. Limonene
R. Orange | 3. Eugenol
S. Lemon | 4. Diallyl disulfide
T. Garlic | 5. Citral
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 117
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Vegetable oils resist oxidation and maintain their quality for a long period due to the presence of
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In a α-helix, the R-groups on the amino acid residues
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 104
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Which of the following contains the phytonutrient allicin?
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