Food Chemistry — Winter 2017

Describe the classification of food proteins with suitable examples.

State various disaccharides and explain the structure and properties of any one disaccharide.

What is dextrin? Explain the role of maltodextrin in food processing.

State various pigments found in food and write in detail about any two pigments

What is effect of chemical structure of water molecule on it’s properties?

Explain chemical properties of proteins

What is polyols? Explain how polyols are useful in foods.

Write in detail the importance of water activity in food.

Describe the criteria to select the food additives to be used in processed food products.

Define food additives and explain the various functions of food additives.

Enlist various methods moisture estimation and explain any one.

What are the class-Iand class-II preservatives? Explain class-II preservatives

Write in detail about simple lipids.

State the role of following food additives. a. Leavening agent b. Anticaking agent

Differentiate between saturated and unsaturated fatty acids. Write in detail about essential fatty acid

Write the detail classification of carbohydrate with suitable examples.

Describe the phenomena of protein gel formation with it’s supporting theories