List of top Food Technology Questions asked in AP PGECET

Bitterness in carrots during cold storage is often due to the synthesis of ______.

Which enzyme is primarily responsible for the de-greening of citrus fruits during ripening?

Which oilseed is a major source of protein isolate in the food industry?

A bakery observes poor dough elasticity after switching wheat flour batches. Which factor is most likely responsible?

Which dilution range is considered statistically reliable for plate count methods?

The production of $\text{CO}_2$ in fermented foods contributes to ______.

In lactic acid fermentation, NADH is oxidized back to $\text{NAD}^+$ by ______.

Proteins are separated on the basis of size by _______.

Which of the following nutrients show a dramatic increase in absorption during pregnancy?

Ochratoxin is produced by

Bacteria are more sensitive to antibiotics at what phase of growth curve?

Phage controlling foodborne pathogen in food preservation is a _______.

Which of the following is a water-soluble vitamin?

The inadequate absorption or availability of proteins and energy in body is known as _______.

The amount of calories found in one gram of protein is _______.

Which group of the global population is most affected by anaemia?

Double Fortified Salt consists

Which of the following food grains has the highest amount of $\beta$ carotene?

Vacuum crystallizers are preferred in sugar manufacturing because

For heat-sensitive food materials (e.g., spices, nutraceuticals), the most suitable size reduction equipment is

Sieving efficiency decreases significantly when

Stokes' law is NOT valid when:

In high-pressure homogenization, droplet size reduction is primarily governed by

In food evaporators, condensation of steam on the heating side is important because it

Black-body radiation refers to a surface that ______.