Plantations Crops, Spices &Condiment Technology Unit 1 1. What are plantation crops?

Describe the steps involved in the processing of coffee and cocoa. Mention the flavouring principles present in them. 2. Describe the steps involved in Processing of Coconut and Areca nut. Explain in detail preparation of any two values added products from each. 3. Describe the steps involved in processing of Coffee, tea & Cocoa. Mention the flavoring principles present in them? How instant tea is prepared? 4. What are Plantation Crops? Describe the steps involved in the processing of Areca nut & Coconut. Explain in detail the preparation of any two values added products from Coconut and Arecanut Unit 2 1 Explain nutritional and health aspects of any four leafy spices along with their botanical names. 2 Explain the processing, uses and health benefits of curry leaves and coriander leaves. Mention their flavouring constituents. 3 Mention the chemical constituents present in curry leaves and coriander leaves and mention their botanical names. How they are dehydrated and mention the packaging materials suitable for preservation. Unit 3 1 What are the parameters studied in the proximate composition of spices. Write the laboratory method with a sketch for volatile oil estimation in pepper? 2 Write short notes on: a) Spices as nutraceuticals b) Proximate composition of any two spices c) Flavouring constituents of any two spices Unit 4 10 How Tamarind and Garlic pastes are prepared and what are the critical steps involved in popularizing these products for the consumer? 11 How ginger and chilli pastes are prepared and what are the steps involved in storage and preservation of these pastes? Unit 5 1 Two g of pepper powder was extracted with extracting solvent (ethanol+methanol). The extract made up to 500 ml. Two ml of this extract was diluted to 100 ml, absorbance measured at 343 nm, gave an absorbance (O.D.) of 0.38. Calculate the percentage of piperine in pepper powder. The absorbance of pure piperine at a concentration of 400g/100ml is 0.46 at 343nm. 2 What is the principle in cryogenic grinding and advantage of cryogenic grinding in preparation of spice powders? 3 Sixty g of ginger powder with a moisture content of 8 percent, on hydrodistillation gave 2 ml of volatile oil. What is the percentage of volatile oil in ginger on dry weight basis.

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Two g of turmeric powder was refluxed with ethanol and the extract volume was made up to 500 ml. One ml of this extract was diluted to 100 ml with ethanol. This solution gave an absorbance of 0.3 at 425 nm. Calculate the percentage of curcumin in turmeric powder. The standard absorbance value for pure curcumin of is 0.42 at a dilution of 0.0025 g per 1000 ml is 0.42. How curry powder is produced commercially and explain their importance in culinary preparations. Mention the health benefits of Garlic and Turmeric. How curry powder from spices is produced commercially and marketed? Mention advantages and disadvantages of different types of mills employed for grinding spices? Unit 6 Differentiate between spice oil & oleoresin. Explain different methods for obtaining spice oils. What are the parameters studied to evaluate the quality of spice oil.

Differentiate between Spice Oil and Oleoresin. What are the criterias for selecting a suitable solvent for oleoresin extraction. 3 How ginger oil is produced commercially? How spice oils are incorporated into food products Unit 7 1 Explain the counter current extraction method for oleoresin extraction. What are the sources of natural pigments and indicate class of pigments in any four plant materials. Mention the class of pigment present in Beetroot and how the colour is extracted and estimated? 2 What are the sources of natural colors and indicate the class of pigments present in them. Explain how color is extracted from blue grapes. 3 What are the advantages of spice oleoresins compared to spices? Explain how pepper- oleoresin is produced by counter-current extraction. Unit 8 1 Write short notes on Rosemary, Sage and Mint 2 2 write short notes on processing and packaging of (ii) Sage (iii) Mint

a) Rosemary