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GATE 2018 : Engineering Sciences [Section G / Food Technology] (with Final Answer Keys)

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Food Technology XE-G GATE 2018 XE (G): Q.1 Q. 1 Q. 9 carry one mark each & Q. 10 Q. 22 carry two marks each. Which of the following is oil soluble pigment present in fruits and vegetables? (A) Flavonoids Q.2 Q.3 Q.4 Q.5 (B) Carotenoids (C) Anthocyanins (D) Tannins Which of the following represent the group of saturated fatty acids? (A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic (C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic The anti-nutritional factor present in fava bean is (A) Gossypol (B) Curcine (C) Vicine (D) Cyanogen Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is called (A) Radurization (B) Thermoradiation (C) Radappertization (D) Radicidation Identify the correct statement related to the viscosity of Newtonian fluids from the following (A) It is not influenced by temperature (B) It increases with shearing rate (C) It decreases with shearing rate (D) It is not influenced by shearing rate Q.6 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) Q.7 The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is _______.(up to two decimal points) XE-G 1/4

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