Fundamentals of Food Technology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

Attempt fit;e questions in all. Attempt azz parts of the question together. 1. Name these : 10xl=10 (i) A thin layer which separates the bran fr.om the endosperm. (j£) The membrane resbonsible for holding the egg yak in the centre. (I.a.a.) An antioxidant used to extend shelf life of fats and oils. (I.I;) A process used to solidify vegetable oils. (I;) A toxic constituent present in pulses responsible for paralysis of lower hinds. (I;i) A nutrient necessary for eggshell formation. (I;I.i) An organic acid commonly present in grapes. (ufj£) A tonic constituent which in pedes digestion and absorption of amino acids. (ie) A chemical responsible for fishy odour in fish. (#) An antinutritional factor present in egg. 2. Co-ent on the following statements (any 4) : (a[) Parboiled rice is nutritionally superior. (a) Germination inproves digestibflity and availability of nutrients. (c) Strong wheat is required for bread maling. (cZ) Mafllard browning is a sugar amine reaction. (e) Dextrins reduce the thickening power of starches. 3. Draw a neatly labelled diagram only : G) Structure bf a wheat grain. (a.i) Flow chart of milk processing. Gl.i) Structure of egg. (Zz;) Structure of pulse grain. 4. (ci) Define carcass. Discuss the post-mortem changes that occur .in meat. 10 (Z7) Briefly describe the post-harvest changes in fruits and vegetables. 10 Which are the tonic constituents of pulses ? Suggest appropriate methods of prevention. 5+5 Elaborate the classes of meat. What are the chal.acteristics of fresh fish? 6. Differentiate the following : G) Climacteric I;s non-Climacteric fruits (a.i) Homogenizatich z7s Pasteurization (a.I.i) Horticultural maturity us Physiological maturity (I.z7) Alkali refining I;s Steam refining of oils.