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

(e) Part of the questions to be attempted together. 1. Answer briely on any six of the following questions: - (a) Greén Ring formation in boiled egg (c) Steps in coffee processing (d) Candling Method (e) Difference between crystalline and non-crystalline candies (f) Give any three properties of sugar (g) Three common herbs used in Indian (h) Fortification of Milk 2. Draw a labelled diagram of an egg. Describe the composition and nutritive value of egg in detail. Elaborate on changes taking place in eggs on storage. 6+7+5=18 3. Discuss in detail various steps in processing of tea. 4. Explain any seven types of spices/herbs with their characteristics and flavouring compound. Discuss its health benefits. 18 5. Discuss nutritive value of milk. Describe the effect of heat on processing of milk. 6. Explain the behaviour of sugars at different temperatures and examples of products prepared at those temperatures.