SET 1

SY B.Tech. (Sem IV) (ICT Revised Course)

Subject Code: FDT 1013
Subject : Food Chemistry
Note: 1. Use separate answer sheets for Section I and Section II
2. Attempt any FIVE questions from each section
3. All questions carry equal marks
SECTION I
Q.1.

Write a brief note on sensory evaluation of food

Q.2.

Discuss the formation of acrylamide in food and its health

Q.3.

Give a brief account of metal contaminants in food systems.

Q.4.

Discuss the microbial and chemical safety of food

Q.5.

Discuss the natural toxicants present in food system

Q.6.

Discuss the interactions between proteins and carbohydrates in a food system.

SECTION II
Q.1.

a) Discuss Coffee aroma during roasting process.

b) Write a brief note on Polyphenols in tea

Q.2.

Explain chemistry of flavor formation in meat

Q.3

a) Discuss Biological Factors involved in Post-harvest deterioration of fruits

b) Discuss Hurdle Technology in preservation of fruit products

Q.4.

Discuss cryogenic grinding of spices and explain its importance over traditional grinding
process.

Q.5.

Discuss composition of milk proteins and explain whey proteins

Q.6.

Discuss composition of wheat and explain

(a) Difference between hard and soft wheat
(b) Retrogradation
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SET 2
SY B.Tech. (Sem IV) (ICT Revised Course)
Subject Code: FDT 1013
Subject : Food Chemistry
Note: 1. Use two separate answer sheets for Section I and Section II
2. Attempt any FIVE questions from each section
3. All questions carry equal marks
SECTION I
Q.1.

Discuss the chemical and microbial safety of food

Q.2.

What is sensory evaluation of food? Explain the methods of evaluation.

Q.3.

Give a brief account of metal contaminants in food systems.

Q.4.

Discuss the formation of acrylamide in food and its health

Q.5.

Discuss the natural toxicants present in food system

Q.6.

Explain the formation of N-Nitrosamine

SECTION II
Q.1.

a) Write a brief note on pigments in meat

b) Explain effect of rigor mortis during processing of meat

Q.2.

Discuss composition of cocoa and explain fermentation, curing and roasting process.

Q.3

a) Discuss Environmental factors influencing deterioration of fruits

b) Discuss Hurdle Technology in preservation of fruit products

Q.4.

Discuss Cryogenic grinding of spices. Explain manufacture of essential oils and oleoresin

Q.5.

Discuss composition of milk proteins and explain Casein proteins

Q.6.

Discuss the following

a) Wheat proteins
b) Starch retrogradation and gellation
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