Foundation of Food Science and Nutrition — DU B.Sc. (Prog.) Home Science Previous Year Question Papers

Attempt five questions in all. 1. Explain the following terms briefly (any six) : (i) Parboiling (ii) Climacteric fruits (iii) Emulsions (iv) Maillard browning (v) Marbling in meat (vii) Smoke point. 2. Explain any three of the following statements, giving relevant examples : Several nutrients play an important role in maintaining bone health. Pressure cooking is better than open pan boiling. Eggs are considered to have good nutritional value. Heat, acid, and alkali can affect the colour pigments in food. (iv) Differentiate between any three of the following : (i) Soluble and Insoluble Fiber (ii) Shallow Frying Vs. Deep Frying (iii) Kwashiorkor and Marasmus (iv) Fresh fish and Stale fish. (ii) (Shallow frying) (Deep Frying) 4. (a) Describe different methods of pasteurization of milk. 6 (b) Discuss the factors affecting egg white foam formation. 6 (c) Discuss the changes that occur in fruits and vegetables during ripening. 6 Describe the functions of any three of the following nutrients : 3×6=18 (iii) Iron (iii) Riboflavin (iv) Write short notes on any three of the following : (i) Ways to prevent nutrient losses during cooking (ii) Methods of tenderize meat (iii) Physiological functions of food (iv) Rancidity and its prevention (v) Importance of maintaining energy balance.