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

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Enrolment No.

Subject Code: 3131406

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GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER- III (New) EXAMINATION — WINTER 2019

Subject Name: Food Chemistry

Time: 02:30 PM TO 05:00 PM

Instructions:

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1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1

1. (a) Write a note on “Safety of Food Additives”. (03)

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2. (b) Define essential amino acids and give any six examples of essential amino acids. (04)
3. (c) Give the detailed classification of food proteins. (07)

Q.2

1. (a) Define following (03)
   1. Iodine Value
   2. Triglyceride

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   3. Electrophoresis
2. (b) Write in brief about ‘Simple Lipids’ (04)
3. (c) Describe the effect of water activity on biochemical processes of foods. (07)

OR

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1. (c) Discuss the properties and applications of followings with suitable examples. (07)
   1. Humectant
   2. Antioxidants

Q.3

1. (a) Introduce briefly ‘unsaturated fatty acid’ with suitable example. (03)

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2. (b) What do you mean by protein denaturation? (04)
3. (c) State different types of monosaccharide and discuss properties and applications of any one monosaccharide. (07)

OR

1. (a) Differentiate between oils and fats (03)
2. (b) Briefly introduce the followings with two examples of each. (04)
   1. Conjugated protein

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   2. Saturated fatty acid
3. (c) Explain the effect of chemical structure of water and ice on their properties. (07)

Q.4

1. (a) Define carbohydrates and state the importance of carbohydrate in human diet. (03)

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2. (b) Enlist chemical properties of lipids and explain any one (04)
3. (c) Describe various techniques used to determine molecular weight and homogeneity of proteins (07)

OR

1. (a) Comment on “Omega 3 fatty acid”. (03)
2. (b) Explain different types of water found in food system. (04)

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3. (c) Explain in detail about classification of carbohydrates. (07)

Q.5

1. (a) State the properties of invert sugar. (03)
2. (b) Explain the role of maltodextrin in manufacturing of fruit powders. (04)
3. (c) Discuss the properties of compound lipids in detail. (07)

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OR

1. (a) Write a brief note on ‘Cholesterol’ (03)
2. (b) Highlight on the functions of food additives. (04)
3. (c) Write short notes on: (07)
   1. Starch gelatinization
   2. Food gums.

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Date: 30/11/2019

Total Marks: 70

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