GATE XL 2013 Food Technology question paper

Kawashiorkor disease is caused due to the deficiency of

The food borne disease, Q fever is caused by the organism

The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

The weight gain (in gram) per gram protein consumed is called

Which of the following carbohydrates is NOT classified as dietary fibre?

In the extruder barrel, the compression is achieved by back pressure created by the die and by

The brown colour of bread crust during baking is due to Maillard reaction between

Blanching influences vegetable tissues in terms of

When garlic is cut or processed, the crushed garlic odour is due to the formation of

Match the toxicants of plant foods in Group I with their main plant source given in Group II.

Group I: P) Gossypol; Q) Vicine; R) Glucosinolates; S) BOAA (beta-N- Oxalyl Amino L-Alanine)
Group II: 1) Khesari Dahl (Lathyrus sativus); 2) Cotton seeds; 3) Fava beans; 4) Rapeseeds

Match the products in Group I with the enzymes used for their preparation given in Group II.

Group I: P) Aspartame; Q) Cocoa butter substitute; R) High fructose corn syrup; S) Lactose free milk
Group II: 1) Lipase; 2) Glucose isomerase; 3) Thermolysin; 4) Invertase; 5) Beta galactosidase

[a] Assertion: In the presence of sucrose, the temperature and time for gelatinization of starch increases.
[r] Reason: Sucrose, due to its hygroscopic nature, competes with starch for water needed for gelatinization.

Thermal death of viable spores of Bacillus subtilis in a food sample follows a first order kinetics with a specific death rate constant of 0.23 min⁻¹ at 100°C. The time (in minutes) required to kill 99% of spores in the food sample at 100°C will be

How much skim milk (in kg) containing 0.1% fat should be added to 500 kg of cream containing 50% fat to produce standardized cream containing 36% fat?

Which of the following statements is NOT CORRECT in relation to muscle proteins ?

A cold storage plant is used for storing 50 tonnes of apples in perforated plastic crates. During the storage, apples are cooled down from 28°C to storage temperature of 2°C. (Specific heat of the apple = 0.874 kCal kg⁻¹ °C⁻¹). If the required cooling is attained in 16 hours, the refrigeration plant capacity (in Tons) is

An actively growing culture of Acetobacter aceti is added to the vigorously aerated fermented fruit juice medium containing 10 g l⁻¹ ethanol to produce vinegar. After some time, the ethanol concentration in the medium is 0.8 g l⁻¹ and acetic acid produced is 8.4 g l⁻¹. What is the conversion efficiency of the process with respect to theoretical yield?

An enzyme catalyzed reaction (following Michaelis-Menten kinetics) exhibits maximum reaction velocity (Vₘ) of 75 nmol l⁻¹ min⁻¹. The enzyme at a substrate concentration of 1.0x10⁻⁴ M shows the initial reaction velocity of 60 nmol l⁻¹ min⁻¹. The Kₘ value of the enzyme in molar concentration (M) is