2024
29-06-2024
Technology of Foods of Plant Origin
8
Total Questions
कुल प्रश्न
2024
1 Paper
Papers Covered
कुल पेपर्स
1 Exam Years
1 परीक्षा वर्ष
6.7%
Exam Weightage
परीक्षा वेटेज
In 2024 Exam
2024 परीक्षा में
6 Chapters
Syllabus Chapters
पाठ्यक्रम अध्याय
2 Question Types
2 प्रश्न प्रकार
Question Types:
प्रश्न प्रकार:
MCQ (Single Correct)
MCQ (एकल सही)
7
Assertion & Reason
अभिकथन एवं कारण
1
Previous Years Questions (PYQ) Statistics
विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Previous Years Questions (PYQ) Statistics विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Year-wise question count, paper frequency, and exam weightage percentage for Technology of Foods of Plant Origin: Technology of Foods of Plant Origin हेतु वर्षवार प्रश्नों की संख्या, पेपर आवृत्ति और परीक्षा वेटेज प्रतिशत:
| Year वर्ष | Questions प्रश्न | Avg / Paper औसत / पेपर | Weightage & Trend वेटेज व ट्रेंड |
|---|---|---|---|
| 2024 | 8 Qs | 8.0 |
All Questions in this Subject इस विषय के सभी प्रश्न
8 Questions 8 प्रश्न
1
2
3
4
5
6
7
8
The major deterioration in skim milk powder during storage is due to
Which of the following laxative is formed when lactose is heated at high temperatures?
Which compound contributes fruity and waxy aroma to coconut water?
Which lipid-derived flavor compound contributes to the fruity aroma in certain aged cheeses?
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : ‘Diacetyl is a key compound responsible for the buttery aroma in dairy products.
Reason (R) : Diacetyl is formed during the fermentation of lactose by lactic acid bacteria in dairy products.
In light of the above statements, choose the correct answer from the options given below.
What is the purpose of the mass spectrometer in GC-MS?
As per the FSS (Fortification of Foods) Regulations, 2018, Vitamin D (ig) content in Fortified milk is
Which of the following legislation regulates the Organic Food in India?
Syllabus Chapters Breakdown पाठ्यक्रम अध्याय विभाजन
6 Chapters 6 अध्याय
Chemistry of Flavor Compounds
Chemistry of Flavor Compounds
3 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Maillard Browning & Caramelization Flavor Pat
Maillard Browning & Caramelization Flavor Pat
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Functional Foods, Nutraceuticals, Probiotics,
Functional Foods, Nutraceuticals, Probiotics,
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Analytical Flavor Evaluation
Analytical Flavor Evaluation
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Food Fortification
Food Fortification
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Organic Foods
Organic Foods
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Official PYQ Papers
Previous Year Papers of Food Processing Technology
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
1
Total Available
Previous Papers