CONFIDENTIAL

UNIVERSITI KUALA LUMPUR

Malaysian Institute of Chemical & Bioengineering Technology

FINAL EXAMINATION
JANUARY 2015 SESSION
•
SUBJECT CODE •. CFB 20603

SUBJECT TITLE •. FOOD ANALYSIS 1

LEVEL BACHELOR

TIME / DURATION 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. Please read CAREFULLY the instructions given in the question paper.

•
2. This question paper has information printed on both sides of the paper.

3. This question paper consists of two sections; Section A and Section B.

4. Answer ALL questions in section A. For section B, answer THREE (3) questions only.

5. Answer all questions in English language ONLY.

THERE ARE 6 PAGES OF QUESTIONS, EXCLUDING THIS PAGE.

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SECTION A. (Total: 40 marks)

INSTRUCTION: Answer ALL questions.

Please use the answer booklet provided.

Question 1

(a) Define destructive and non-destructive analysis and give an example for each
analysis.

(4 marks)

(b) Explain THREE (3) types of sample that are commonly analysed in a quality food
programme for food products.

(6 marks)

Question 2

In the formulation of fish crackers, 500 g of fish flesh, 200 g of wheat flour and 200 g of
tapioca flour were used in producing 15 stripes of fish crackers. A single stripe contains 10
servings.

Table 1: Malaysian Food Database

Weight Energy Carbohydrate Protein Fat
Ingredients
(g) (kcal) (9) (9) (9)
Fish flesh 500 510 10.5 102.0 6.5
Wheat flour 200 90 139.2 6.2 3.2
Tapioca flour 200 702 173 1.0 0.2

By using information in Table 1, calculate the nutritional/energy content per 100 g and per
serving of product.

(10 marks)
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Question 3

A group of food analysis students were asked to write their body weight on a piece of paper.
The body weight were compiled and listed as shown in Table 2.

Table 2: Body weight of food analysis students

Student Name Score
Aysraf 76
Bob 79
Charles 78
Dina 74
Emran 73
Faizal 76
George 75
Hilmi 77

(a) Calculate the mean, median and mode of body weight of the listed students.

(3 marks)

(b) Using answer from 3 (a), calculate the variance.

(5 marks)

(c) From your answer in 3 (b), calculate the standard deviation.

(2 marks)

Question 4

(a) Describe TWO (2) ways in reducing the lipid oxidation reaction from occurring during
food sampling.

(6 marks)

CFB 20603 FOOD ANALYSIS 1 2

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(b) Describe the importance of dealing with pH and titratable acidity contain in a cordial
drink.

(4 marks)

CFR 111603 Fonn ANALVSTS 1

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SECTION B (Total: 60 marks)

INSTRUCTION: Answer THREE (3) questions only.

Please use the answer booklet provided.

Question 5

(a) Table 3 shows the X, column represent the scores on the aptitude (talent) test for a
group of food technology students. Meanwhile, the Y, column shows their final food
analysis grades.

Table 3 Set of Data for the Score On The Aptitude Test

Student X, Y, (X, — X) (Y, — Y) (X1— X) 2 (Y, — Y)2 (X1— X) (Y, — Y)
Abu 95 85 17 8 289 64 136
Bakar 85 95 7 18 49 324 126
Chin 80 70 2 49 -14
Daud 70 65 -12 64 144 96
Erman 60 70 -18 -7 324 49 126
SUM 390 385 730 630 470
MEAN 78 77

(i) Find the regression equation of the set of data.

(6 marks)

(ii) Calculate the coefficient of determination (R 2) of the relationship.

(8 marks)

(b) Explain a simple standard curve containing absorbance versus concentration

representing the y and x axes with the aid of a diagram.

(6 marks)

CFB 20603 FOOD ANALYSIS 1 4

JANUARY 2015 CONFIDENTIAL

Question 6

Describe the sampling designs below:

(a) Simple random sampling (5 marks)
(b) Systemic sampling (5 marks)
(c) Stratified sampling (5 marks)
(d) Composite sampling. (5 marks)

Question 7

(a) You have been hired by a new company to do various analysis of food. You are
asked by your superior to run proximate analysis on a new food product (digestive
biscuit X) and the result is shown in Table 4.

Table 4 : Result of Proximate Analysis of Digestive Biscuit X

Sample Data (g) Moisture (g) Ash (g) Fat (g)
Empty Container 8.7654 5.2376 13.4567
Container + sample 12.5437 7.3122 15.4567
Container + treated sample 11.9638 5.3974 14.4567

(i) Based on the information given in Table 4, calculate the moisture, fat and ash
contents of digestive biscuit X.

(12 marks)

(ii) Given the sum of crude protein and fiber contents is 13%, calculate the
percentage of carbohydrate content in biscuit X.

(2 marks)

(b) Explain the disadvantages of measuring crude protein using Kjedahl method.

(6 marks)

CFB 20603 FOOD ANALYSIS 1 5

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Question 8

(a) AOAC methods have been used to determine vitamin C in food analysis. Explain the
principle and procedure for determination of vitamin C content in orange fruit.

(12 marks)

(b) Differentiate between single residue method (SRM) and multi-residue method (MRM).

(8 marks)

END OF QUESTION

CFB 20603 FOOD ANALYSIS 1 6