Download GTU BE/B.Tech 2019 Winter 3rd Sem New 2131406 Food Chemistry Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 3rd Sem New 2131406 Food Chemistry Previous Question Paper

1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER ? III (New) EXAMINATION ? WINTER 2019
Subject Code: 2131406 Date: 5/12/2019

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) Differentiate between oils and fats 03
(b) Define following
1. Saturated fatty acid 2. Rancidity
3. Saponification value 4. Isoelectric pH
04
(c) Explain thermo-gravimetric methods used for determination of
moisture in food
07

Q.2 (a) State the ideal characteristics of food additives. 03
(b) Write a note on types of water in food 04
(c) Describe of following food additives:
1. Anticaking agent 2. Emulsifier
07
OR
(c) Describe the effect of water activity on biochemical processes of
foods.
07
Q.3 (a) Define essential amino acids and give any four examples of essential
amino acids.
03
(b) Define water activity and state how it affects on shelf life of foods 04
(c) Give the detailed classification of food proteins. 07
OR
Q.3 (a) Write a short note on triglycerides 03
(b) Describe the biological functions of food proteins 04
(c) Describe the effect of chemical structure of water and ice molecule
on their properties.
07
Q.4 (a) What is hexose sugar? State the properties of invert sugar. 03
(b) Explain the role of sugar in preservation of jam. 04
(c) Write short notes on:
1. Role of invert sugar in processed products
2. Industrial utilization of starch
07
OR
Q.4 (a) Explain the role of maltodextrin in manufacturing of fruit powders. 03
(b) Define monosaccharide and explain any one in detail with chemical
structure.
04
(c) Define and explain the different types of food preservatives. 07
Q.5 (a) Explain ?Primary level of protein structure.? 03
(b) Write in brief about ?Simple Lipids? 04
(c) What do you mean by denaturation of protein?, explain factors
responsible for denaturation and effects of protein denaturation
07
OR
Q.5 (a) Comment on ?Protein electrophoresis? 03
(b) Describe three dimensional network theory of gel formation 04
(c) Explain different physical properties of lipids 07

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