GATE Mock Test on Food Technology Practice Test

1. The enzyme that hydrolyzes starch to maltose is
alpha amylase
beta amylase
glucoamylase
cyclodextrin glucanotranferase
2. What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would record equal temperatures?
0
10
50
100
3. Among the following animal foods, the fat content is least in
Beef
Chicken meat
Pork
Lamb flesh
4. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
Thiamine
Niacin
Iron
Fat
5. Standard pasteurization protocol for milk is adequate for destroying?
Bacillus cereus
Listeria monocytogenes
Clostridium sporogenes
Listeria monocytogenes
6. Which one of the following is NOT a component of an evaporator?
Heat exchanger
Vaccum separator
Condensor
Cyclone separator
7. Prolonged fermentation of cocoa seeds lead to "off taste" due to the release of
glucose
short chain fatty acids
carbon dioxide
phospholipids
8. Green tea is considered to be a more healthy option than black tea because it
has high content of polyphenols
is richer in thearubigin
has no microbial load
doe not require any sweetener during tea preparation
9. How many fold would the g number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
2
4
8
16
10. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 degree Celsius, because
water soluble pectin interacts with calcium
hemicellulose prevents decrease in visocity
lignin prevents decrease in viscosity
pectin methyl esterase is inactivated
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Correct answers: