GATE XL topic:food-chemistry-and-nutrition PYQs & Answers — Page 3

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topic:food-chemistry-and-nutrition

Questions 21–30 of 63. Imported answers require independent review unless marked reviewed.

Topic practice 63 questionsPage 3 of 7

The synthesis of thyroxine T4 in human body requires

Your answerChoose one option.

Selenium

Iodine

Iron

Zinc

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Which among the followings is NOT an essential amino acid?

Your answerChoose one option.

L-Phenalanine

L-Valine

L-Lysine

L-Arginine

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Which among the following statements is NOT correct?

Your answerChoose one option.

Cod fish is a major source of ω-3 fatty acids.

Beetroot is a good source of β-carotene.

Apple is a good source of vitamin B₁₂.

Fresh sugarcane juice is a good source of polyphenol oxidase.

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Choose the correct statement(s) about the enzyme and its application in food processing reaction.

Your answerChoose one option.

Chymosin is widely used in cheese manufacturing.

Thermolysin is used in the synthesis of Aspartame.

β-Galactosidase catalyzes the hydrolysis of galactose.

Lipase is used for restructuring of acyl glycerol.

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Match the method/ value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.

Column I Column II P. Thiobarbituric acid test 1. Induction time Q. Rancimat method 2. Degree of unsaturation R. Peroxide value 3. Carbonyl content S. Iodine value 4. Hydroperoxide content

Your answerChoose one option.

P-3, Q-1, R-4, S-2

P-1, Q-3, R-4, S-2

P-3, Q-1, R-2, S-4

P-3, Q-4, R-1, S-2

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Match the process in Column I with the related food component in Column II.

Column I Column II P. Caramelization 1. Lipid Q. Denaturation 2. Sugar R. Oxidation 3. Pigment S. Bleaching 4. Enzyme

Your answerChoose one option.

P-2, Q-4, R-1, S-3

P-2, Q-1, R-4, S-3

P-1, Q-3, R-2, S-4

P-2, Q-1, R-3, S-4

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Identify the correct statement(s) related to grain polysaccharides among the followings.

Your answerSelect all correct options. You can choose more than one.

Dextrin are a group of low molecular weight polysaccharides produced by dry hydrolysis of starch.

Amylose is a linear polymer of D-glucose units joined by α (1→6) glycoside linkages.

Amylopectin is a branched chain polymer of D-galactose monomer units.

Retrogradation is a process of reassociation of amylose and formation of crystalline structure by gelatinized starch upon cooling.

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A sample of glucose isomerase enzyme converts 15 μmoles of substrate glucose into product fructose min⁻¹ mL⁻¹ under standard assay conditions. The enzyme activity of the glucose isomerase in International Unit (IU) is ________ (in integer).

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The average moisture binding energy of a textured protein product (TP) at 8% moisture content (dry basis) is 3200 cal.mol⁻¹. If the water activity of the TP at the above moisture content is 0.30 at 30 °C, the water activity of the sample at 45 °C is __________ (rounded off to 2 decimal places). The value of Gas constant R = 1.987 cal.mol⁻¹.K⁻¹.

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Which of the following is not a caramel flavor producing compound?

Your answerChoose one option.

3-Hydroxy-2-methylpyran-4-one

2H-4-Hydroxy-5-methylfuran-3-one

3-Hydroxy-2-acetylfuran

p-Amino benzoic acid

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GATE XL topic:food-chemistry-and-nutrition PYQs

Question 105

Question 106

Question 108

Question 113

Question 116

Question 118

Question 119

Question 120

Question 122

Question 114