GATE Overflow for GATE XE - Recent questions and answers in Food Chemistry and Nutrition

GATE XE 2026 | Question: 124

Tue, 24 Feb 2026 15:32:20 +0000

Carmine, a food colorant, is derived from

Curcuma longa
Dactylopius coccus
Beta vulgaris
Monascus purpureus

GATE XE 2026 | Question: 125

Tue, 24 Feb 2026 15:31:35 +0000

Which one of the following carbohydrates is NOT a storage polysaccharide?

Starch
Glycogen
Chitin
Dextran

GATE XE 2026 | Question: 128

Tue, 24 Feb 2026 15:30:13 +0000

Which of the following amines, produced as a result of protein degradation, is/are foul smelling?

Histamine
Cadaverine
Tyramine
Putrescine

GATE XE 2026 | Question: 133

Tue, 24 Feb 2026 15:28:45 +0000

Which one of the following proteins brings about the coagulation of milk in the stomach of calves?

Rennin
Alpha-lactalbumin
Beta-lactoglobulin
Lactoferrin

GATE XE 2026 | Question: 134

Tue, 24 Feb 2026 15:27:58 +0000

Match the class of additives used for food preservation listed in Column I with their specific examples in Column II.

$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} & & \textbf{Column II} \\ \hline \text{P.} & \text{Antioxidants} & 1.& \text{Rice bran wax} \\ \hline Q. & \text{Anti-foaming agent} & 2. & \text{Tricalcium phosphate} \\
\hline R. & \text{Anti-caking agent} & 3. & \text{Mineral oil} \\ \hline S. & \text{Glazing agent} & 4.& \text{Butylated hydroxy anisole (BHA)} \\ \hline \end{array}$$

$\text{P-3; Q-4; R-2; S-1}$
$\text{P-4; Q-3; R-1; S-2}$
$\text{P-4; Q-3; R-2; S-1}$
$\text{P-2; Q-3; R-1; S-4}$

GATE XE 2026 | Question: 135

Tue, 24 Feb 2026 15:26:57 +0000

Match the food items listed in Column I with their respective flavoring agents in Column II.

$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} & & \textbf{Column II} \\ \hline P. & \text{Cloves} & 1. & \text{Diacetyl} \\ \hline Q. & \text{Butter} & 2. & \text{Limonene} \\ \hline R.& \text{Orange} & 3.\ & \text{Eugenol} \\ \hline S. & \text{Lemon} & 4. & \text{Diallyl disulfide} \\ \hline T. & \text{Garlic} & 5. & \text{Citral} \\ \hline \end{array}$$

$\text{P-1; Q-3; R-2; S-4; T-5}$
$\text{P-3; Q-2; R-1; S-5; T-4}$
$\text{P-4; Q-2; R-1; S-5; T-3}$
$\text{P-3; Q-1; R-2; S-5; T-4}$

GATE XE 2026 | Question: 136

Tue, 24 Feb 2026 15:26:32 +0000

Vegetable oils resist oxidation and maintain their quality for a long period due to the presence of

tocopherols
hydrolytic enzyme such as lipases
microorganisms such as molds and yeast
carbohydrates

GATE XE 2026 | Question: 138

Tue, 24 Feb 2026 15:26:13 +0000

Xylooligosaccharides can be produced by

hydrolytic degradation of xylan by hydrochloric acid
hydrolysis of starch
enzymatic hydrolysis of lactose
enzymatic hydrolysis of xylan containing lignocellulosic material

GATE XE 2026 | Question: 139

Tue, 24 Feb 2026 15:25:56 +0000

In a $\alpha$-helix, the $\text{R}$-groups on the amino acid residues

are found on the outside of the helix
participate in the backbone $\text{H}$-bonding that stabilize the helix
allow formation of right-handed helices
allow formation of left-handed helices

GATE XE 2025 | Question: 132

Sun, 04 May 2025 15:30:58 +0000

Which of the following contains the phytonutrient allicin?

Grape
Cauliflower
Garlic
Chilli

GATE XE 2025 | Question: 135

Sun, 04 May 2025 15:30:52 +0000

Which of the following pigment does $\textsf{NOT}$ have pro-vitamin A activity?

$\beta$-Carotene
$\beta$-Cryptoxanthin
Lycopene
$\alpha$-Carotene

GATE XE 2025 | Question: 137

Sun, 04 May 2025 15:30:48 +0000

If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable $\textsf{CAUSE}$ and $\textsf{EFFECT}$ for the deterioration in oil quality.\

Lipase activity; increase in $\textsf{FFA}$
Oil hydrolysis; decrease in $\textsf{FFA}$
Lipase activity; decrease in $\textsf{FFA}$
Bran stabilization; decrease in lipase activity

GATE XE 2025 | Question: 142

Sun, 04 May 2025 15:30:40 +0000

Which of the following sequence of events occurs during formation of egg-white gel?

Assume: $\mathrm{P}_{\mathrm{N}}$: Native protein; $\mathrm{P}_{\mathrm{D}}$: Denatured protein;
$\mathrm{P}_{\mathrm{A}}$: Aggregated protein; $\mathrm{P}_{\mathrm{G}}$: Protein gel
$\rightarrow$ forward reaction; $\leftrightarrow:$ reversible reaction; $\Delta$: heating; $\nabla$: cooling

$\mathrm{P}_{\mathrm{N}} \stackrel{\Delta}{\leftrightarrow} \mathrm{P}_{\mathrm{D}} \stackrel{\nabla}{\leftrightarrow} \mathrm{P}_{\mathrm{A}} \stackrel{\nabla}{\leftrightarrow} \mathrm{P}_{\mathrm{G}}$
$\mathrm{P}_{\mathrm{N}} \stackrel{\Delta}{\leftrightarrow} \mathrm{P}_{\mathrm{D}} \xrightarrow{\Delta} \mathrm{P}_{\mathrm{A}} \stackrel{\Delta}{\rightarrow} \mathrm{P}_{\mathrm{G}}$
$\mathrm{P}_{\mathrm{N}} \stackrel{\Delta}{\leftrightarrow} \mathrm{P}_{\mathrm{D}} \stackrel{\nabla}{\rightarrow} \mathrm{P}_{\mathrm{G}}$
$\mathrm{P}_{\mathrm{N}} \stackrel{\Delta}{\leftrightarrow} \mathrm{P}_{\mathrm{A}} \xrightarrow{\Delta} \mathrm{P}_{\mathrm{G}}$

GATE XE 2025 | Question: 147

Sun, 04 May 2025 15:30:28 +0000

Match the following food products in $\text{Column I}$ with their corresponding processes in $\text{Column II}$.

$$\begin{array}{|l|l|l|l|} \hline & \textbf{Column I} & &\textbf{Column II} \\ \hline \text{P} & \text{Idli} & 1 & \text{Baking} \\ \hline \text{Q} & \text{Parboiled rice} & 2 & \text{Fermentation} \\ \hline \text{R} & \text{Soda beverage} & 3 & \text{Gelatinization} \\ \hline \text{S} & \text{Cookies} & 4 & \text{Carbonation} \\ \hline \end{array}$$

$\text{P-2;Q-3;R-4;S-1}$
$\text{P-3;Q-2;R-4;S-1}$
$\text{P-2;Q-4;R-1;S-3}$
$\text{P-2;Q-3;R-1;S-4}$

GATE XE 2025 | Question: 148

Sun, 04 May 2025 15:30:24 +0000

Which of the following is/are inhibitor(s) of enzymatic browning in peeled potatoes?

Citric acid
EDTA
Mannitol
Ascorbic acid

GATE XE 2025 | Question: 149

Sun, 04 May 2025 15:30:22 +0000

Match the following enzymes in $\textbf{Column I}$ with their applications in $\textbf{Column II}$.

$$\begin{array}{|l|l|l|l|} \hline & \textbf{Column I} & & \textbf{Column II} \\
\hline \text{P} & \beta-\text{Glucanase} & 1 & \text{Fruit juice clarification} \\
\hline \text{Q} & \alpha \text{ - and } \beta \text{ -Amylases} & 2 & \text{Bread making} \\
\hline \text{R} & \text{Pectinase} & 3 & \text{Meat tenderization} \\
\hline \text{S} & \text{Papain } & 4 & \text{ Brewing } \\ \hline
\end{array}$$

$\text{P}-3;\text{Q}-1;\text{R}-2;\text{S}-4$
$\text{P}-4;\text{Q}-2;\text{R}-1;\text{S}-3$
$\text{P}-2;\text{Q}-4;\text{R}-1;\text{S}-3$
$\text{P}-1;\text{Q}-2;\text{R}-3;\text{S}-4$

GATE XE 2024 | Question: 123

Sun, 21 Jul 2024 16:41:03 +0000

Under standard conditions in animal feeding studies, the weight gained $\text{(in grams)}$ per gram of protein consumed by an animal is termed as

Net Protein Ratio
Net Protein Utilization
Coefficient of Protein Digestibility
Protein Efficiency Ratio

GATE XE 2024 | Question: 124

Sun, 21 Jul 2024 16:41:03 +0000

Xeropthalmia is caused due to the deficiency of

Thiamin
Pantothenic acid
Vitamin A
Vitamin C

GATE XE 2024 | Question: 126

Sun, 21 Jul 2024 16:41:01 +0000

The unique flavor of chocolate and cocoa is due to the formation of

$5$-methyl-$2$-phenyl-$2$-hexenal
Cyclotene
Furaneol
Maltol

GATE XE 2024 | Question: 133

Sun, 21 Jul 2024 16:40:57 +0000

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.

Column I	Column II
P. Lectin	Flatulence
Q. Stachyose	Chelates with divalent cations and reduces their bio-availability
R. Phytate	Inhibits trypsin and chymotrypsin
S. Knuitz type inhibitor	Hemagglutination

$\text{P-4,Q-1, R-2,S-3}$
$\text{P-3,Q-1, R-2,S-4}$
$\text{P-2,Q-1, R-4,S-3}$
$\text{P-1,Q-2, R-3,S-4}$

GATE XE 2024 | Question: 134

Sun, 21 Jul 2024 16:40:55 +0000

Which of the following fatty acids is/are known to increase the low density lipoprotein $\text{(LDL)}$-cholesterol?

Omega-$3$ Fatty acids
Trans Fatty acids
Conjugated Linoleic acids
Saturated Fatty acids

GATE XE 2024 | Question: 135

Sun, 21 Jul 2024 16:40:54 +0000

The addition of which of the following to high-methoxyl pectin will result in gel formation?

Calcium ions
Hydrogen ions
Sodium ions
Sugar

GATE XE 2024 | Question: 136

Sun, 21 Jul 2024 16:40:54 +0000

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

Pretreatment using asparaginase
Lowering the pH
Increasing the temperature.
Adding glucose.

GATE XE 2023 | Question: 100

Wed, 14 Feb 2024 18:08:46 +0000

\begin{tabular}{|l|l|}
\hline Q.110 & Which one of the monomers given is used in the synthesis of cellulose? \\
\hline & \\
\hline

& Fructose \\
\hline
& Lactic acid \\
\hline
& Galactose \\
\hline
& Glucose \\
\hline
\end{tabular}

GATE XE 2023 | Question: 122

Wed, 14 Feb 2024 18:08:24 +0000

\begin{tabular}{l|l}
Q.132 & Choose the correct group of fat soluble vitamins \\
\hline

& Cholecalciferol, $\alpha$-Tocopherol, Menadione \\
\hline
& Thiamine, Cholecalciferol, $\alpha$-Tocopherol \\
\hline
& Niacin, $\alpha$-Tocopherol, Menadione \\
\hline
& Biotin, Thiamin, Niacin
\end{tabular}

GATE XE 2023 | Question: 123

Wed, 14 Feb 2024 18:08:24 +0000

\begin{tabular}{l|l}
Q.133 & The synthesis of thyroxine T4 in human body requires \\
\hline

& Selenium \\
\hline
& Iodine \\
\hline
& Iron \\
\hline
& Zinc
\end{tabular}

GATE XE 2023 | Question: 124

Wed, 14 Feb 2024 18:08:23 +0000

\begin{tabular}{|l|l|}
\hline Q.134 & Which among the followings is NOT an essential amino acid? \\
\hline

& L-Phenylalanine \\
\hline
& L-Valine \\
\hline
& L-Lysine \\
\hline
& L-Arginine
\end{tabular}

GATE XE 2023 | Question: 126

Wed, 14 Feb 2024 18:08:22 +0000

\begin{tabular}{l|l}
Q. 136 & Which among the following statements is NOT correct? \\
\hline

& Cod fish is a major source of $\omega-3$ fatty acids. \\
\hline
& Beetroot is a good source of $\beta$-carotene. \\
\hline
& Apple is a good source of vitamin $\mathrm{B}_{12}$. \\
\hline
& Fresh sugarcane juice is a good source of polyphenol oxidase.
\end{tabular}

GATE XE 2023 | Question: 129

Wed, 14 Feb 2024 18:08:20 +0000

\begin{tabular}{|c|c|}
\hline Q. 139 & \begin{tabular}{l}
Orange juice is packaged aseptically and stored under ambient conditions. The \\
degradation of vitamin $\mathrm{C}$ in the juice occurs during storage and it follows first \\
order reaction kinetics. The degradation rate constant is $5.2 \times 10^{-3}$ day $^{-1}$. The half- \\
life of vitamin $\mathrm{C}$ in days is _ (in integer).
\end{tabular} \\
\hline
\end{tabular}

GATE XE 2023 | Question: 132

Wed, 14 Feb 2024 18:08:17 +0000

\begin{tabular}{|c|c|c|c|}
\hline \multirow[t]{2}{*}{ Q. 142} & \multicolumn{3}{|c|}{\begin{tabular}{l}
Match the enzyme in Column I with its application in food processing/reaction \\
given in Column II.
\end{tabular}} \\
\hline & Column I & & Column II \\
\hline & P. Chymosin & & Acyl glycerol restructuring \\
\hline & Q. Thermolysin & & Lactose hydrolysis \\
\hline & R. $\beta$-Galactosidase & & Aspartame synthesis \\
\hline & S. Lipase & & Cheese manufacturing \\
\hline

& P-4, Q-3, R-2, S-1 & & \\
\hline
& P-3, Q-1, R-2, S-4 & & \\
\hline
& P-4, Q-2, R-3, S-1 & & \\
\hline
& P-1, Q-4, R-2, S-3 & & \\
\hline
\end{tabular}

GATE XE 2023 | Question: 135

Wed, 14 Feb 2024 18:08:14 +0000

\begin{tabular}{|c|c|c|c|c|}
\hline \multirow[t]{2}{*}{ Q. 145} & \multicolumn{4}{|c|}{\begin{tabular}{l}
Match the method/ value used for measuring lipid characteristics in Column I wi \\
the corresponding properties indicated by them, in Column II.
\end{tabular}} \\
\hline & & Column I & & Column II \\
\hline & P. & Thiobarbituric acid test & 1. & Induction time \\
\hline & Q. & Rancimat method & 2 . & Degree of unsaturation \\
\hline & $\mathrm{R}$. & Peroxide value & 3. & Carbonyl content \\
\hline & & Iodine value & 4. & Hydroperoxide content \\
\hline

& \multicolumn{4}{|c|}{ P-3, Q-1, R-4, S-2 } \\
\hline
& \multicolumn{4}{|c|}{ P-1, Q-3, R-4, S-2 } \\
\hline
& \multicolumn{4}{|c|}{ P-3, Q-1, R-2, S-4 } \\
\hline
& \multicolumn{4}{|c|}{ P-3, Q-4, R-1, S-2 } \\
\hline
\end{tabular}

GATE XE 2023 | Question: 137

Wed, 14 Feb 2024 18:08:11 +0000

\begin{tabular}{|c|c|c|c|}
\hline \multirow[t]{2}{*}{ Q. 147} & \multicolumn{3}{|c|}{ Match the process in Column I with the related food component in Column II } \\
\hline & Column I & & Column II \\
\hline & P. Caramelization & 1. & Lipid \\
\hline & Q. Denaturation & 2. & Sugar \\
\hline & R. Oxidation & 3. & Pigment \\
\hline & S. Bleaching & & Enzyme \\
\hline

& P-2, Q-4, R-1, S-3 & & \\
\hline
& P-2, Q-1, R-4, S-3 & & \\
\hline
& P-1, Q-3, R-2, S-4 & & \\
\hline
& P-2, Q-1, R-3, S-4 & & \\
\hline
\end{tabular}

GATE XE 2023 | Question: 142

Wed, 14 Feb 2024 18:08:06 +0000

Q. 152
The average moisture binding energy of a plant protein based snack at $8 \%$ moisture content (dry basis) is $3200 \mathrm{cal}^{-1} \mathrm{~mol}^{-1}$. If the water activity of the snack at the above moisture content is 0.30 at $30^{\circ} \mathrm{C}$, the water activity of the sample at 45 ${ }^{\circ} \mathrm{C}$ is (rounded off to 2 decimal places). The value of Gas constant $\mathrm{R}=1.987 \mathrm{cal}^{\mathrm{mol}} \mathrm{mol}^{-1} \cdot \mathrm{K}^{-1}$.