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

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GATE 2018 Food Technology ( XL-U) Q. 1 Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. Q.1 Which of the following is an oil soluble pigment present in fruits and vegetables? (A) Flavonoids Q.2 Q.3 Q.4 (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 Which of the following is a Gram positive bacteria? (A) Listeria monocytogenes (B) Proteus vulgaris (C) Salmonella typhi (D) Shigella dysenteriae Q.5 Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is Q.6 (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 XL-U 1/4

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