FirstRanker Logo

FirstRanker.com - FirstRanker's Choice is a hub of Question Papers & Study Materials for B-Tech, B.E, M-Tech, MCA, M.Sc, MBBS, BDS, MBA, B.Sc, Degree, B.Sc Nursing, B-Pharmacy, D-Pharmacy, MD, Medical, Dental, Engineering students. All services of FirstRanker.com are FREE

📱

Get the MBBS Question Bank Android App

Access previous years' papers, solved question papers, notes, and more on the go!

Install From Play Store

Download SGBAU BSc 2019 Summer 6th Sem Food Science Food Processing II Question Paper

Download SGBAU (Sant Gadge Baba Amravati university) BSc 2019 Summer (Bachelor of Science) 6th Sem Food Science Food Processing II Previous Question Paper

This post was last modified on 10 February 2020

This download link is referred from the post: SGBAU BSc Last 10 Years 2010-2020 Question Papers || Sant Gadge Baba Amravati university


FirstRanker.com

B.Sc. (Part-II) Semester-VI Examination

6S : FOOD SCIENCE

--- Content provided by FirstRanker.com ---

(Food Processing-II)

Time : Three Hours] [Maximum Marks : 80

Note :— (1) All questions are compulsory.

(2) Question No. 1 carries 8 marks.

(3) Question No. 2 to 7 carry 12 marks each.

--- Content provided by FirstRanker.com ---

1. (A) Fill in the blanks :

(i) ___ proportion of rice flour and black gram flour are taken for Dhokala.

(ii) A tenderizer used in bread is __________.

(iii) The long form of KMS is __________.

(iv) Vinegar is a substance with chemical name __________.

--- Content provided by FirstRanker.com ---

(B) Choose the correct options :

(i) Which term does not relate to wheat ?

(a) Gluten (b) Glutamine

(c) Glutelin (d) Glutenin

(ii) Which sequence is the correct for bread making ?

--- Content provided by FirstRanker.com ---

(a) Mixing, Panning, Fermentation, Sheeting

(b) Mixing, Fermenting, Proofing, Baking

(c) Mixing, Proofing, Fermentation, Baking

(d) Molding, Kneading, Proofing, Planning

(iii) Which instrument is used for measuring total soluble solids ?

--- Content provided by FirstRanker.com ---

(a) Hydrometer (b) Refractometer

(c) pH meter (d) Salinometer

(iv) Temperature for storage of fish is :

(a) 1°C (b) 7°C

(c) 18°C (d) 5°C

--- Content provided by FirstRanker.com ---

(C) Answer the following in one sentence :

(i) What is Cheese ?

(ii) Give the effect of canning on green vegetable.

(iii) Give the role of Class II preservative in squash.

(iv) Define pectic substances.

--- Content provided by FirstRanker.com ---

2. (A) Describe the process of yoghurt.

(B) Describe the preparation of skim milk powder by roller-drying.

(C) Describe the method for preparation of butter.

OR

(D) Describe the process of spray-drying method of milk powder.

--- Content provided by FirstRanker.com ---

(E) Distinguish between evaporated milk and sweetened condensed milk.

(F) Define pasteurization by HTST.

3. (A) Give the recipe and describe the preparation of Mixfruit Jam.

(B) What is the role of pectin in preparation of Jelly ?

(C) Give the procedure for making fruit squash.

--- Content provided by FirstRanker.com ---

OR

(D) Give the preparation method for lime pickles.

(E) Give the processing method to prepare tomato ketchup.

(F) Describe the process of orange marmalade.

4. (A) What is ageing of meat ?

--- Content provided by FirstRanker.com ---

(B) Explain in detail the structure and composition of egg.

(C) Describe tenderization of meat.

OR

(D) State the nutritional importance of meat.

(E) Explain the process of egg powder.

--- Content provided by FirstRanker.com ---

(F) Explain salting and drying of fish.

5. Give the classification of beverages, its function and explain processing method of beer.

OR

Describe process for production of mineral water with the help of flow diagram.

6. (A) Describe the process for production of wine.

--- Content provided by FirstRanker.com ---

(B) Describe the preparation of Soyasauces with the flow diagram.

(C) Give the importance of fermented products.

OR

(D) Describe the preparation of Dhokala.

(E) Give the preparation method of pickles.

--- Content provided by FirstRanker.com ---

(F) Describe the produce for preparation of Idli.

7. Give the properties, characteristics of different spices and prepared and use different processing products.

OR

Role and importance of spices and herbs and give the ingredients used in any three masalas.

FirstRanker.com

--- Content provided by FirstRanker.com ---



This download link is referred from the post: SGBAU BSc Last 10 Years 2010-2020 Question Papers || Sant Gadge Baba Amravati university

--- Content provided by FirstRanker.com ---