Food Science Part- I — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

1. Answer briefly on any six of the following questions: 6×3=18 (i) Define Balanced Diet Define food adulteration : (tii) Iwo functions of iron (io) Two toxic constituents of pulses (0) Four advantages of germination (vi) Food sources of protein (viii) Amino acids (ix) Why do eyes tear when onions are chopped? 2. Define Food Technology. Discuss the scope of Food Technology in today's world. 18 3. What is gelatinization of starch? Explain factors influencing gelatinization of starch. 18 4. Enlist the various pigments present in fruits and vegetables. Discuss the effect of heat, acid and alkali on pigments. 18 5. Discuss enzymatic and non-enzymatic browning. Explain the different ways to prevent enzymatic browning in fruits and vegetables. 18 6. Discuss the following: 6+6+6 (a) Nutritive value of meat (b) Selection criteria for fish (c) Methods of tenderizing meat. Diseuss the classification and functions of carbohydrates and fats. 18 8. Write short notes on any three of the following : 3×6=18 (i) Classification of vegetables (ii) Composition of wheat . (iti) Fermentation (iv) Fat Soluble Vitamins (v). Adulteration in milk and fats.