M.Sc.

FOOD TECHNOLOGY

FT 102 FOOD CHEMISTRY

First Semester, Examination-2022-2023

Time: 3 Hours Max.

Marks: 70

Note: This paper is of Seventy (70) marks containing TWO (02) sections, A and B. Attempt the
questions in these sections according to the detailed instructions.

SECTION-A

NOTE- ATTEMPT ALL QUESTIONS. EACH QUESTION CARRIES

ONE MARK. (1X 10= 10)
1. Which one of the following groups of chemicals is not a food nutrient?: (a) proteins, (b)

enzymes, (c) carbohydrates, (d) vitamins.

2. Which one of the following foods does not contain carbohydrates: (a) potato, (b) sugar,

(c) meat, (d) rice.

3. Which one of the following is not a monosaccharide sugar: (a) glucose, (b) sucrose, (c)

fructose, (d) galactose.

4. The point at which a blue haze is given off from the surface of fat or oil during heating

is: (a) the smoke point, (b) the melting point, (c) the flash point, and (d) the plastic point.

5. Proteins are made up of (a) amino acids, (b) monosaccharides and disaccharides, (c)

glycerol units, (d) vitamins and minerals.

 6. Which of the following is not a function of amino acids (from protein digestion) in the

body?: (a) energy production, (b) regulation of body processes, (c) growth of body

tissues, (d) maintenance and repair of body tissues.

7. Which one of the following cooking processes does not rely on coagulation taking

place: (a) frying chips, (b) making yoghurt, (c) whipping cream, (d) boiling an egg.

8. Approximately how much protein does an average adult male require each day?: (a)

24g, (b) 72g, (c) 120g, (d) 240g.

9. Myoglobin, when combined with oxygen, as in a freshly-cut piece of red meat, will be

(a) pink, (b) brown, (c) bright red,(d) dark red. 6.

10. The amount of protein per 100g of red meat is between (a) 5-10g, (b) 15-20g, (c) 30--

40g, (d) 50--60g

SECTION-B

NOTE- ATTEMPT ANY SIX QUESTIONS. EACH QUESTION

CARRIES FIVE MARKS.

1-Describe the role of carbohydrates in food industries

2. Define non-enzymatic browning in foods of, vegetable

3. Significance of Single Cell Protein.

4. Role of proteins and application in the food industry

5. Give the brief role of calcium in human

6. Define the term winterization

5. Describe the fortification of foods

7. Describe the about Tannins.

Section–C
(Long Answer Type Questions)

Note: Section C‟ contains 4 Long questions of (10) marks each.

Attempt any three (3) questions of this section that are compulsory.

1. Explain the Browning reactions in food:

2. Give in detail purification and denaturation of proteins

3. Write a note on the purification and denaturation of proteins