Nutraceuticals and Functional Foods — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

Q1 .Describe briefly (Any six): a) Functional Ingredients (6x2.5=15) " b) Phytochemicals c) Resistant Starch d) Conjugated Linoleic Acid (CLA) • e) Probiotic Strains f) Antioxidants g) Dietary Supplements O2. Justify the following statements with suitable examples (5x3=15) a) Market trends indicate a rapid growth in the nutraceutical sector in India. b) Nutraceuticals support immune enhancement and mood regulation. c): All functional foods are not nutraceuticals, but all nutraceuticals can be functional. Q3. Differentiate between the following: (Any 3) (5x3=15) a) Conjugated Linoleic Acid and Omega-3 fatty acids b) Polyphenols and Phytosterols c) Fortified foods and Enriched foods d) Prebiotics and Synbiotics functional foods in India., Q4. a) Discuss in detail on the legal and regulatory frameworks governing nutraceuticals and b) Explain the potențial health benefits and mechanisms of action of functional foods in hypertension and diabetes management. (5 a) Explain the stábility factors influencing nutraceuticals during processing and storage. (7) bioactive compounds. b) Discuss milk and milk-based functional products in human nutrition. Give examples and their