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TS PGECET 2026
List of top Questions asked in TS PGECET- 2026
Hydrothermal treatment followed by drying before milling of rice is known as:
TS PGECET - 2026
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
The amount of salt required in the preparation of sauerkraut is:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
Surface ropiness in milk is caused by:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
A cell here and there in a mycelium stores up reserve food swells and forms a thick wall than of the surrounding cells is known as:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
A minute leak in a can that permits air to move in and out but does not allow microorganisms to enter is:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
Asexual spores produced by molds are:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
Bacterial species which produces red rots in eggs are:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
The protein obtained from animal source that is incomplete is:
TS PGECET - 2026
TS PGECET
Food Technology
Nutrition
Antinutrients found in plant food which causes hemagglutination:
TS PGECET - 2026
TS PGECET
Food Technology
Nutrition
The extrinsic factors affecting growth of microorganisms are:
TS PGECET - 2026
TS PGECET
Food Technology
Food Microbiology
Deficiency of Niacin is characterised by:
TS PGECET - 2026
TS PGECET
Food Technology
Nutrition
The condition resulting in Vitamin A deficiency that is irreversible is:
TS PGECET - 2026
TS PGECET
Food Technology
Nutrition
Mineral present in Vitamin B12 is:
TS PGECET - 2026
TS PGECET
Food Technology
Nutrition
A cereal protein which is soluble in 70 percent alcohol is:
TS PGECET - 2026
TS PGECET
Food Technology
Biochemistry
Storage polysaccharides in plants:
TS PGECET - 2026
TS PGECET
Food Technology
Biochemistry
Terpene flavoured fruits are:
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
Ketonic rancidity is caused due to:
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
The brown coloured pigments formed after enzymic browning and non-browning are respectively:
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
The type of browning reaction present in cut apples and brinjal is:
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
Disaccharide found in cellulose is:
TS PGECET - 2026
TS PGECET
Food Technology
Biochemistry
Tetra saccharides present in foods are:
TS PGECET - 2026
TS PGECET
Food Technology
Biochemistry
The examples of pigments having benzopyran derivatives is:
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
Ranks obtained by 5 students in two tests are as follows:
Then the Spearman's rank correlation coefficient \( (\rho) \) is:
TS PGECET - 2026
TS PGECET
Food Technology
Unit Operations
Mineral magnesium is present in which of the following pigment?
TS PGECET - 2026
TS PGECET
Food Technology
Food Chemistry
Given \( \int_{-3}^{3} (x^5 + 4x^3) dx \), the integral value using Trapezoidal rule is:
TS PGECET - 2026
TS PGECET
Food Technology
Unit Operations
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