Food Chemistry I — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

S. Nö-öf Question Paper': 5845 1*.. Attempt five questions in ally i wat. 1. Explain (why/how ?) : 3×6 (a) Water activity is critical for determining the shelf-life of food products. (b) Lipolysis has both desirable and undesirable effects in food products. (e) Bioaccumulation of certain minerals in body is of alarming concern. (d) Shortening is a processed fat used to provide consistency in baked goods. (e) Vitamin C is very sensitive to external factors. 2. (d) [How "do the structure oficerdiffer with that of water ? 6 (b) Explain auto-oxidation of fats/oils. Show the mechanism of auto-oxidation using linoleic acid. 5+7 Enolization of sugar enhances their reducing power many folds, b) Define functional properties of proteins. at (e) Explain surfactant properties of proteins. y (a).. Explain, the phenomenon of starch gelatinization and retrogradation. (b) Estimation of saponification value of fany oil indicates the molecular weight of fatty acids present in it it fe stud 8 5. Make the structures of the following 6x3 (d) Cellobiose and cellulose (e) Propyl gallate' (f Galactouronic acid in 6: (a) Describe the minor elements of food products. 8 (b). What are fat replacers ? (c) Explain how electrophoresis helps in determination of molecular weight of proteins. 5 Write short notes on (any three) : 3×6 (a) BET, monolayer value (d) Modified starches :