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Food Science Daily

GATE XL previous-year paper

GATE XL 2025 Food Technology question paper

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

What the 2025 paper contained

Sections, questions and marks in the 2025 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 17 25 8 MCQ, 5 MSQ, 4 NAT
Biochemistry 19 30 12 MCQ, 4 MSQ, 3 NAT
Botany 19 30 12 MCQ, 5 MSQ, 2 NAT
Microbiology 19 30 11 MCQ, 6 MSQ, 2 NAT
Zoology 19 30 10 MCQ, 5 MSQ, 4 NAT
Food Technology 19 30 11 MCQ, 5 MSQ, 3 NAT

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Food Technology questions, 2025 — with answer key

19 questions, with the answer marked.

Q104 MCQ 1 mark
Which contains the phytonutrient allicin?
  1. A. Grape
  2. B. Cauliflower
  3. C. Garlic correct
  4. D. Chilli
Q105 MCQ 1 mark
Mold responsible for blue marbling in blue-veined cheese:
  1. A. Rhizopus oryzae
  2. B. Penicillium roqueforti correct
  3. C. Aspergillus niger
  4. D. Penicillium camemberti
Q106 MCQ 1 mark
Genus of bacteria that does NOT have cell wall:
  1. A. Lactobacillus
  2. B. Staphylococcus
  3. C. Mycoplasma correct
  4. D. Escherichia
Q107 MCQ 1 mark
Pigment that does NOT have pro-vitamin A activity:
  1. A. α-Carotene
  2. B. β-Cryptoxanthin
  3. C. Lycopene correct
  4. D. β-Carotene
Q108 MCQ 1 mark
First analysis to judge cleanliness of spice/herb powders:
  1. A. Acid-insoluble ash content correct
  2. B. Pesticide residue levels
  3. C. Volatile oil content
  4. D. Mycotoxin levels
Q109 MCQ 1 mark
Rice bran oil deteriorates when extraction is delayed. Cause and effect:
  1. A. Lipase activity; increase in FFA correct
  2. B. Oil hydrolysis; decrease in FFA
  3. C. Lipase activity; decrease in FFA
  4. D. Bran stabilization; decrease in lipase activity
Q110 MSQ 1 mark
Processes that generate new fats from existing ones:
  1. A. Transesterification correct
  2. B. Degumming
  3. C. Hydrogenation correct
  4. D. Winterization
Q111 NAT 1 mark
True density 1280 kg/m³; bulk density 740 kg/m³. Porosity of wheat grains = ______.

Correct: 0.4 to 0.44

Q112 MCQ 2 marks
Gas composition suitable for packaging cured meat under MAP:
  1. A. O₂=0; CO₂=50; N₂=50 correct
  2. B. O₂=50; CO₂=0; N₂=50
  3. C. O₂=0; CO₂=0; N₂=100
  4. D. O₂=50; CO₂=50; N₂=0
Q113 MCQ 2 marks
Correct sequence of events during egg-white gel formation (PN, PD, PA, PG):
  1. A. PN →Δ PD ⇌Δ PA →cool PG
  2. B. PN →Δ PD →Δ PA ⇌cool PG correct
  3. C. PN →Δ PD →cool PG
  4. D. PN →Δ PA →cool PG
Q114 MCQ 2 marks
Ball process time (B) in canning/retorting:
  1. A. B = tp + 0.42 tc correct
  2. B. B = tp + 0.30 tc
  3. C. B = tp + 0.50 tc
  4. D. B = tp + 0.25 tc
Q115 MCQ 2 marks
Most suitable flexible packaging laminate for dry fruits:
  1. A. PET/LDPE
  2. B. PS/LDPE
  3. C. BOPP/LDPE correct
  4. D. Nylon/LDPE
Q116 MCQ 2 marks
Correct sequence of operations for poultry dressing:
  1. A. Slaughtering & bleeding → scalding → defeathering → eviscerating → chilling correct
  2. B. Slaughtering & bleeding → defeathering → scalding → eviscerating → chilling
  3. C. Slaughtering & bleeding → eviscerating → defeathering → scalding → chilling
  4. D. Slaughtering & bleeding → defeathering → eviscerating → scalding → chilling
Q117 MSQ 2 marks
TRUE for package of gamma-irradiated (7.5 kGy) whole chicken:
  1. A. Nutritional quality deteriorates after irradiation
  2. B. Spores of C. botulinum can survive in the irradiated product correct
  3. C. Radura symbol does not ensure safety for consumption correct
  4. D. Energy needed for irradiation is much higher than for freezing
Q118 MSQ 2 marks
Match food products with processes (Idli, Parboiled rice, Soda beverage, Cookies):
  1. A. P-2; Q-3; R-4; S-1 correct
  2. B. P-3; Q-2; R-4; S-1
  3. C. P-2; Q-4; R-1; S-3
  4. D. P-2; Q-3; R-1; S-4
Q119 MSQ 2 marks
Inhibitor(s) of enzymatic browning in peeled potatoes:
  1. A. Citric acid correct
  2. B. EDTA correct
  3. C. Mannitol
  4. D. Ascorbic acid correct
Q120 MSQ 2 marks
Match the following enzymes in Column I with their applications in Column II.
Column I: (P) β-Glucanase, (Q) α- and β-Amylases, (R) Pectinase, (S) Papain.
Column II: (1) Fruit juice clarification, (2) Bread making, (3) Meat tenderization, (4) Brewing.
  1. A. P-3; Q-1; R-2; S-4
  2. B. P-4; Q-2; R-1; S-3 correct
  3. C. P-2; Q-4; R-1; S-3 correct
  4. D. P-1; Q-2; R-3; S-4
Q121 NAT 2 marks
F₁₂₁ = 2.4 min, Z = 11 °C, 99.9999% inactivation. For 12D inactivation at 143 °C, F value (min) = ______.

Correct: 0.046 to 0.05

Q122 NAT 2 marks
Grinding: 80% feed passes 4.75 mm sieve, 80% product passes 0.5 mm; 2 t/h at 3.8 kW. Work index = ______.

Correct: 6.25 to 6.32

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 2025 paper.

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