A. Cholecalciferol, alpha-Tocopherol, Menadione correct
B. Thiamine, Cholecalciferol, alpha-Tocopherol
C. Niacin, alpha-Tocopherol, Menadione
D. Biotin, Thiamin, Niacin
Q105MCQ1 mark
The synthesis of thyroxine T4 in human body requires
A. Selenium
B. Iodine correct
C. Iron
D. Zinc
Q106MCQ1 mark
Which among the followings is NOT an essential amino acid?
A. L-Phenylalanine
B. L-Valine
C. L-Lysine
D. L-Arginine correct
Q107MCQ1 mark
The time required for stipulated destruction of a microbial population at a given temperature is
A. D-value
B. F-value correct
C. z-value
D. Q10 value
Q108MCQ1 mark
Which among the following statements is NOT correct?
A. Cod fish is a major source of omega-3 fatty acids.
B. Beetroot is a good source of beta-carotene.
C. Apple is a good source of vitamin B12. correct
D. Fresh sugarcane juice is a good source of polyphenol oxidase.
Q109NAT1 mark
Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil expeller which yields 37 kg oil containing 5% solid impurities from 100 kg mustard seeds. The oil content of the mustard seed is 38%.
Correct: 92 to 93
Q110NAT1 mark
Orange juice is packaged aseptically and stored under ambient conditions. The degradation of vitamin C in the juice occurs during storage and it follows first order reaction kinetics. The degradation rate constant is 5.2x10^-3 day^-1. The half-life of vitamin C in days is ____________ (in integer).
Correct: 132 to 134
Q111NAT1 mark
The weight of 10 kg dried cauliflower containing 5% moisture (wet basis) after rehydration is 60 kg. If the fresh cauliflower contained 87% moisture (wet basis), calculate the coefficient of rehydration (rounded off to 2 decimal places).
Correct: 0.75 to 0.9
Q112MCQ2 marks
Some of the industrial products are produced by fermentation processes. Identify the correct pair of product and fermentative microorganism.
A. Vinegar - Acetobacter aceti correct
B. Citric acid - Enterobacter aerogenes
C. Ethanol - Saccharomyces cerevisiae
D. L-Lysine - Aspergillus niger
Q113MSQ2 marks
Choose the correct statement(s) about the enzyme and its application in food processing reaction.
A. Chymosin is widely used in cheese manufacturing. correct
B. Thermolysin is used in the synthesis of Aspartame. correct
C. beta-Galactosidase catalyzes the hydrolysis of galactose. correct
D. Lipase is used for restructuring of acyl glycerol. correct
Q114MCQ2 marks
Identify the Gram +ve bacteria responsible for causing food borne diseases among the followings
A. Campylobacter jejuni
B. Clostridium botulinum correct
C. Vibrio cholerae
D. Salmonella typhi
Q115MCQ2 marks
Extrusion cooking is accomplished in four different stages, which are indicated as I, II, III and IV in the figure given below (a temperature/pressure profile along the extruder barrel). Choose the correct option representing the name of each stage.
A. I - Feeding, II - Cooking, III - Kneading, IV - Expansion
B. I - Kneading, II - Feeding, III - Cooking, IV - Expansion
C. I - Feeding, II - Kneading, III - Cooking, IV - Expansion correct
D. I - Cooking, II - Kneading, III - Feeding, IV - Expansion
Q116MCQ2 marks
Match the method/value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in 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
A. P-3, Q-1, R-4, S-2 correct
B. P-1, Q-3, R-4, S-2
C. P-3, Q-1, R-2, S-4
D. P-3, Q-4, R-1, S-2
Q117MCQ2 marks
Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II.
P. Knife peeling 1. Brinjal
Q. Abrasion peeling 2. Tomato
R. Flame peeling 3. Potato
S. Flash peeling 4. Cucumber
A. P-3, Q-4, R-1, S-2
B. P-4, Q-1, R-3, S-2
C. P-4, Q-3, R-2, S-1
D. P-4, Q-3, R-1, S-2 correct
Q118MCQ2 marks
Match the process in Column I with the related food component in Column II.
P. Caramelization 1. Lipid
Q. Denaturation 2. Sugar
R. Oxidation 3. Pigment
S. Bleaching 4. Enzyme
A. P-2, Q-4, R-1, S-3 correct
B. P-2, Q-1, R-4, S-3
C. P-1, Q-3, R-2, S-4
D. P-2, Q-1, R-3, S-4
Q119MSQ2 marks
Identify the correct statement(s) related to grain polysaccharides among the followings.
A. Dextrin are a group of low molecular weight polysaccharides produced by dry hydrolysis of starch. correct
B. Amylose is a linear polymer of D-glucose units joined by alpha(1->6) glycoside linkages.
C. Amylopectin is a branched chain polymer of D-galactose monomer units.
D. Retrogradation is a process of reassociation of amylose and formation of crystalline structure by gelatinized starch upon cooling. correct
Q120NAT2 marks
A sample of glucose isomerase enzyme converts 15 umoles 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).
Correct: 15
Q121NAT2 marks
If D10 for Salmonella in egg yolk is 0.75 kGy, calculate the radiation dose in kGy (rounded off to 2 decimal places) required for reducing the Salmonella count in egg yolk by 8 log cycles.
Correct: 13 to 14.5
Q122NAT2 marks
The average moisture binding energy of a textured protein product (TPP) at 8% moisture content (dry basis) is 3200 cal/mol. If the water activity of the TPP 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/K.
Correct: 0.32 to 0.41
Worked solutions are not printed here — every one of these questions carries a
full explanation inside the test itself, which is where it is actually useful:
after an answer has been committed.
Sit the 2023 paper.
