GNDU 2020 Entrance Exam Question Paper M.Sc Food Technology

Set Id : 60868_5 GNDU - M Sc Food Technology

Section 1 - M Sc - Food Technology

1) Bactofuge treatment is given to remove undesirable
A) Pigment

B) Pesticide

C) Microbes

D) Chemicals

2) The following natural toxin is/are present in citrus fruits like lemon, lime, grapefruit, etc.
A) Solanines and chaconine

B) Mycotoxins

C) Furocoumarins

D) Lectins

3) Most widely used general test for carbohydrates
A) Molisch’s

B) Melting point

C) RM number

D) Electrophoresis

4) GRAS stands for
A) Generally registered with safety

B) Generally recognized as safe

C) Generally received as safe

D) General recommendation for safety

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Set Id : 60868_5 GNDU - M Sc Food Technology

5) Which of the following irradiation dose is used for microbial decontamination of spices?
A) 0.5-0.9 kGy

B) 6-60 Gy

C) 1-4 kGy

D) 6-14 kGy

6) This food group is our body’s best source of energy
A) Fats, oils and sweets

B) Bread and cereals

C) Meat group

D) Milk and cheese

7) Lactose is composed of D-galactose and D-glucose linked through
A) α (1-4)

B) α (5-8)

C) β (1-4)

D) β (5-8)

8) The fishy flavour in fish is due to
A) Trimethyl amine

B) Methyl urea

C) Diacetyl

D) Trimethyl amine oxide

9) Saponification number of fat indicate
A) Fire point of fat

B) Melting point of fat

C) Amount of rancidty

D) Mol. Wt. of Fatty acids

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Set Id : 60868_5 GNDU - M Sc Food Technology

10) Wet milling of corn will yield_____.
A) None of the above

B) Grits

C) Flour

D) Semolina

11) Carbohydrates obtained mainly from citrus fruit is
A) CMC

B) Pectin

C) Cellulose

D) Starch

12) The main advantage of MAP in case of bakery products is
A) Lowered respiration

B) Mold growth inhibition

C) Inhibition of ripening

D) All of above

13) Which of the following help in maintaining/controlling the acidic/alkaline changes during food processing and thus
have role in maintaining flavor and stability?
A) Anti-caking agents

B) Anti-foaming agents

C) Sequestrants

D) Buffering agents

14) The tendency of plastic film sheets to stick together is known as
A) Finishing

B) None of above

C) Blocking

D) Calendering

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Set Id : 60868_5 GNDU - M Sc Food Technology

15) Oryza sativa refers to
A) Rye

B) Oat

C) Barley

D) Rice

16) Carbohydrate present in egg albumin is
A) Sucrose

B) Lactose

C) Glucose

D) Starch

17) The antibacterial activity in garlic is due to the following component:
A) Quercetin

B) Resveratrol

C) Allicin

D) Lutein

18) Aflatoxins in foods are produced by _________
A) Rotavirus

B) Vibrio cholerae

C) Aspergillus flavus

D) Shigella sonnei

19) Which of the following statement is incorrect?
A) Blanching of vegetables destroys Vitamin A whereas it improves the storage stability of Vitamin B1.

B) Both A and B.

C) Addition of ascorbic acid to fruits is practiced commercially to protect their quality.

D) Neither A nor B.

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Set Id : 60868_5 GNDU - M Sc Food Technology

20) The average diameter of milk fat globules in milk is
A) 8µm

B) 10µm

C) 3µm

D) 0.10µm

21) Poultry is offered for sale in which form/forms
A) Alive

B) Eviscerated

C) All of above

D) Dressed

22) Which flour contains more ash content
A) Refined flour

B) Atta

C) None of the above

D) Maida

23) Pinkish or reddish colour in bread is due to
A) Bacillus panis

B) Aspergillus niger

C) Monilla sitophilla

D) Rhizopus stolonifer

24) Vitamins are essential to the survival of organisms because vitamins usually function as
A) Nucleosides

B) Nucleic acids

C) Co-enzymes

D) Substrates

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Set Id : 60868_5 GNDU - M Sc Food Technology

25) _________________ is the extraction of soluble constituent from a solid by means of a solvent.
A) Crystallization

B) Distillation

C) Sublimation

D) Leaching

26) Gradual reduction process refers to the milling of
A) Paddy

B) Wheat

C) Corn

D) Oats

27) ISO 9000 standards was first published in year
A) 1992

B) 1987

C) 1980

D) 1999

28) Which of the following food component is not heat sensitive?
A) Calcium

B) Vitamin C

C) Polyphenols

D) Thiamine

29) Food Safety and Standard Act was introduced in
A) 2006

B) 1937

C) 2014

D) 1954

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Set Id : 60868_5 GNDU - M Sc Food Technology

30) What are Sequestrants?
A) Added for color in foods

B) Added for flavour in foods

C) They keep the food oxidized

D) They form complexes with polyvalent metal ions

31) What is not affected in rice as a result of parboiling.
A) Starch content

B) Nutritive value

C) Color

D) Texture

32) Vitamin formed from cholesterol in the skin by sun light
A) Vit A

B) Vit C

C) Vit D

D) Vit K

33) Which of the following amino acid is a limiting amino acid in pulses?
A) Glutamine

B) Lysine

C) Leucine

D) Methionine

34) AN obligate halophile requires high
A) Presssure

B) Temparature

C) pH

D) Salt

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Set Id : 60868_5 GNDU - M Sc Food Technology

35) ___________ disease is associated with the consumption of large amounts of Kesari dal.
A) Rickets

B) Lathyrism

C) Beri-beri

D) Night blindness

36) Green rot in egg is due to
A) Serratia marcescens

B) Aspergillus niger

C) Pseudomonas flurescens

D) Cladosporium

37) Normal sugar level of blood after 2 hrs of meal (mg/dl)
A) 100

B) 500

C) 250

D) 140

38) The relative volatility is ___________ for a binary mixture at the azeotropic composition.
A) Zero

B) One

C) Infinite

D) Greater than one

39) Milk serum is all milk constituents except
A) Fat and casein

B) Fat and lactose

C) Casein and lactose

D) Fat

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Set Id : 60868_5 GNDU - M Sc Food Technology

40) At ______________ the drying rate of food product changes from a constant rate to falling rate.
A) Gravimetric moisture content

B) Volumetric moisture content

C) Critical moisture content

D) Equilibrium moisture content

41) Natto is a traditional Japanese product made by fermentation of ____________
A) Maize

B) Soyabean

C) Durum wheat

D) Rice

42) Environment Protection Act was formulated in
A) 1966

B) 1976

C) 1986

D) 1996

43) The economy of a single effect evaporator is __________.
A) Less than 1

B) Equal to 1

C) Greater than 1

D) All of the above

44) Frying caused a loss in the following food component/s:
A) Vitamins

B) All of the above

C) Moisture

D) Antioxidants

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Set Id : 60868_5 GNDU - M Sc Food Technology

45) The unit of specific heat is _________________.
A) J/kg•K

B) W/kg

C) J/˚C

D) J/kg

46) Atomization is used in _________________.
A) Tray drying

B) Drum drying

C) Kiln drying

D) Spray drying

47) Life supporting element in food
A) Ca

B) Cu

C) Mg

D) Fe

48) Overrun in ice cream indicates the amount of ________ in the ice cream.
A) Air

B) Sugar

C) Lactose

D) Stabilizer

49) Softness of pickles is due to
A) Pseudomonas

B) Penicillium

C) Lactobacillus

D) Bacillus

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Set Id : 60868_5 GNDU - M Sc Food Technology

50) Which of the following is used in meat tenderization?
A) All of above

B) Ficin

C) Papain

D) Bromelain

51) Canned meat is generally spoiled by
A) Escherichia

B) Clostridium

C) Pseudomonas

D) Salmonella

52) Hydrogen peroxide is used at a concentration of … at 80 °C for 15 sec for sterilization of packaging material
A) 30-40%

B) 5-10%

C) None of above

D) 0.5-5%

53) The degree of fat under skin of poultry is called
A) Marbling

B) Scalding

C) None of above

D) Cathepsins

54) The World Health Organization recommends zinc supplements for which groups of people?
A) Elderly people with low incomes

B) All children in low income areas with high prevalence of stunting

C) Children with severe malnutrition or diarrhoea

D) Pregnant and lactating women

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Set Id : 60868_5 GNDU - M Sc Food Technology

55) Carbohydrate should compose _______ of a person’s daily calorie intake
A) 75-85%

B) 15-25%

C) 35-45%

D) 55-65%

56) Which of the following plant constituents can be characterized by irreversible complexation with proteins?
A) Saponins

B) Tannins

C) Mucilages

D) Alkaloids

57) Component responsible for the difference between coagulation properties of thin and thick white is
A) Ovomucin

B) Lysozyme

C) None of above

D) Conalbumin

58) Internal quality of egg without breaking open them is determined by
A) Albumin index

B) All of above

C) Candling

D) Haugh units

59) The Bernoulli’s equation can be considered to be a statement of the conservation of ______________ principle
appropriate for flowing liquids.
A) Force

B) Mass

C) Momentum

D) Energy

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Set Id : 60868_5 GNDU - M Sc Food Technology

60) The moisture content of a food product is 25% on dry basis. Its moisture content on wet basis will be _____.
A) 20%

B) 15%

C) 25%

D) 30%

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Set Id : 60868_5 GNDU - M Sc Food Technology

Answer Keys

Question Paper No: 60868_5

1 C 31 A
2 C 32 C
3 A 33 D
4 B 34 D
5 D 35 B
6 B 36 C
7 C 37 D
8 A 38 B
9 D 39 A
10 A 40 C
11 B 41 B
12 B 42 C
13 B 43 A
14 C 44 B
15 D 45 A
16 C 46 D
17 C 47 C
18 C 48 A
19 A 49 B
20 C 50 A
21 C 51 B
22 B 52 A
23 C 53 A
24 C 54 C
25 D 55 D
26 B 56 B
27 B 57 A
28 A 58 C
29 A 59 D
30 D 60 A

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