Download GTU BE/B.Tech 2019 Winter 3rd Sem New 3131406 Food Chemistry Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 3rd Sem New 3131406 Food Chemistry Previous Question Paper

1
Seat No.: ________ Enrolment No.___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER ? III (New) EXAMINATION ? WINTER 2019
Subject Code: 3131406 Date: 30/11/2019

Subject Name: Food Chemistry
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1 (a) Write a note on ?Safety of Food Additives?. 03
(b) Define essential amino acids and give any six examples of essential amino
acids.
04
(c) Give the detailed classification of food proteins. 07

Q.2 (a) Define following
1.Iodine Value 2. Triglyceride 3. Electrophoresis
03
(b) Write in brief about ?Simple Lipids? 04
(c) Describe the effect of water activity on biochemical processes of foods. 07
OR
(c) Discuss the properties and applications of followings with suitable examples.
i. Humectant ii. Antioxidants
07
Q.3 (a) Introduce briefly ?unsaturated fatty acid? with suitable example. 03
(b) What do you mean by protein denaturation? 04
(c) State different types of monosaccharide and discuss properties and applications
of any one monosaccharide.
07
OR
Q.3 (a) Differentiate between oils and fats 03
(b) Briefly introduce the followings with two examples of each.
1. Conjugated protein
2. Saturated fatty acid
04
(c) Explain the effect of chemical structure of water and ice on their properties. 07
Q.4 (a) Define carbohydrates and state the importance of carbohydrate in human diet. 03
(b) Enlist chemical properties of lipids and explain any one 04
(c) Describe various techniques used to determine molecular weight and
homogeneity of proteins
07
OR
Q.4 (a) Comment on ?Omega 3 fatty acid?. 03
(b) Explain different types of water found in food system. 04
(c) Explain in detail about classification of carbohydrates. 07
Q.5 (a) State the properties of invert sugar. 03
(b) Explain the role of maltodextrin in manufacturing of fruit powders. 04
(c) Discuss the properties of compound lipids in detail. 07
OR
Q.5 (a) Write a brief note on ?Cholesterol? 03
(b) Highlight on the functions of food additives. 04
(c) Write short notes on:
i. Starch gelatinization
ii. Food gums.
07

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