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GATE XL 2023 Food Technology question paper

Every Food Technology question from the GATE Life Sciences (XL) paper sat in 2023, conducted by IIT Kanpur, exactly as it was set — with the options and the answer key. The full paper's section-by-section pattern is below.

Food Technology questions
19
Food Technology marks
30
Full paper
190 marks
Duration
180 minutes

What the 2023 paper contained

Counted from the paper itself, not from a notification — the row highlighted below is the section this page reproduces.

Sections, questions and marks in the 2023 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 17 25 6 MCQ, 6 MSQ, 5 NAT
Biochemistry 19 30 8 MCQ, 5 MSQ, 6 NAT
Botany 19 30 10 MCQ, 5 MSQ, 4 NAT
Microbiology 19 30 13 MCQ, 5 MSQ, 1 NAT
Zoology 19 30 10 MCQ, 5 MSQ, 4 NAT
Food Technology 19 30 11 MCQ, 2 MSQ, 6 NAT

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Food Technology questions, 2023 — with answer key

19 questions, numbered as they were in the paper. The correct option is marked on each.

Q104 MCQ 1 mark
Choose the correct group of fat soluble vitamins
  1. A. Cholecalciferol, alpha-Tocopherol, Menadione correct
  2. B. Thiamine, Cholecalciferol, alpha-Tocopherol
  3. C. Niacin, alpha-Tocopherol, Menadione
  4. D. Biotin, Thiamin, Niacin
Q105 MCQ 1 mark
The synthesis of thyroxine T4 in human body requires
  1. A. Selenium
  2. B. Iodine correct
  3. C. Iron
  4. D. Zinc
Q106 MCQ 1 mark
Which among the followings is NOT an essential amino acid?
  1. A. L-Phenylalanine
  2. B. L-Valine
  3. C. L-Lysine
  4. D. L-Arginine correct
Q107 MCQ 1 mark
The time required for stipulated destruction of a microbial population at a given temperature is
  1. A. D-value
  2. B. F-value correct
  3. C. z-value
  4. D. Q10 value
Q108 MCQ 1 mark
Which among the following statements is NOT correct?
  1. A. Cod fish is a major source of omega-3 fatty acids.
  2. B. Beetroot is a good source of beta-carotene.
  3. C. Apple is a good source of vitamin B12. correct
  4. D. Fresh sugarcane juice is a good source of polyphenol oxidase.
Q109 NAT 1 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

Q110 NAT 1 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

Q111 NAT 1 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

Q112 MCQ 2 marks
Some of the industrial products are produced by fermentation processes. Identify the correct pair of product and fermentative microorganism.
  1. A. Vinegar - Acetobacter aceti correct
  2. B. Citric acid - Enterobacter aerogenes
  3. C. Ethanol - Saccharomyces cerevisiae
  4. D. L-Lysine - Aspergillus niger
Q113 MSQ 2 marks
Choose the correct statement(s) about the enzyme and its application in food processing reaction.
  1. A. Chymosin is widely used in cheese manufacturing. correct
  2. B. Thermolysin is used in the synthesis of Aspartame. correct
  3. C. beta-Galactosidase catalyzes the hydrolysis of galactose. correct
  4. D. Lipase is used for restructuring of acyl glycerol. correct
Q114 MCQ 2 marks
Identify the Gram +ve bacteria responsible for causing food borne diseases among the followings
  1. A. Campylobacter jejuni
  2. B. Clostridium botulinum correct
  3. C. Vibrio cholerae
  4. D. Salmonella typhi
Q115 MCQ 2 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.
  1. A. I - Feeding, II - Cooking, III - Kneading, IV - Expansion
  2. B. I - Kneading, II - Feeding, III - Cooking, IV - Expansion
  3. C. I - Feeding, II - Kneading, III - Cooking, IV - Expansion correct
  4. D. I - Cooking, II - Kneading, III - Feeding, IV - Expansion
Q116 MCQ 2 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
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-3, R-4, S-2
  3. C. P-3, Q-1, R-2, S-4
  4. D. P-3, Q-4, R-1, S-2
Q117 MCQ 2 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
  1. A. P-3, Q-4, R-1, S-2
  2. B. P-4, Q-1, R-3, S-2
  3. C. P-4, Q-3, R-2, S-1
  4. D. P-4, Q-3, R-1, S-2 correct
Q118 MCQ 2 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
  1. A. P-2, Q-4, R-1, S-3 correct
  2. B. P-2, Q-1, R-4, S-3
  3. C. P-1, Q-3, R-2, S-4
  4. D. P-2, Q-1, R-3, S-4
Q119 MSQ 2 marks
Identify the correct statement(s) related to grain polysaccharides among the followings.
  1. A. Dextrin are a group of low molecular weight polysaccharides produced by dry hydrolysis of starch. correct
  2. B. Amylose is a linear polymer of D-glucose units joined by alpha(1->6) glycoside linkages.
  3. C. Amylopectin is a branched chain polymer of D-galactose monomer units.
  4. D. Retrogradation is a process of reassociation of amylose and formation of crystalline structure by gelatinized starch upon cooling. correct
Q120 NAT 2 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

Q121 NAT 2 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

Q122 NAT 2 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 you have committed to an answer. Sit the 2023 paper.

Other GATE XL papers

Or see every GATE XL mock test on the site — full papers, sectional tests and the exam pattern, and the GATE XL syllabus with section weightage.