Life Sciences
GATE XL topic:food-chemistry-and-nutrition PYQs
Build your understanding with focused practice from past exam papers.
Questions 41–50 of 63. Imported answers require independent review unless marked reviewed.
Question 16
Open questionXL-UMSQ2 marksNeeds review
Which of the following compounds act as anti-nutritional factors?
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The enzyme majorly involved in postmortem degradation of muscle proteins is
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Which of the following is the correct pair of essential fatty acids?
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The enzyme system used for removal of glucose from egg white prior to its drying consists of
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Open questionXL-UMCQ2 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: 1. Soybean; 2. Maize; 3. Egg; 4. Wheat
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Open questionXL-UMCQ2 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
Xylanase
β-galactosidase
Polygalacturonase
β-fructofuranosidase
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Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in __________.
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Open questionXL-UMCQ1 markNeeds review
a) Assertion: Ash content is one of the quality indicators of the flour to be used for bread making.
r) Reason: Higher ash content indicates better quality of the bread flour.
Choose the correct answer from the following:
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Open questionXL-UMCQ2 marksNeeds review
Match the foods given in Column I with their specific usage given in Column II.
Column I: P Egg yolk; Q Pregelatinised starch; R Gum; S Starch.
Column II: 1 Ice cream; 2 Mayonnaise; 3 Baking powder; 4 Baby food
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Open questionXL-UMCQ2 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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