Download GTU BE/B.Tech 2018 Winter 3rd Sem New 2131406 Food Chemistry Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 3rd Sem New 2131406 Food Chemistry Previous Question Paper

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1
Seat No.: ________ Enrolment No.___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER ?III (New) EXAMINATION ? WINTER 2018
Subject Code: 2131406 Date: 12/12/2018

Subject Name: Food Chemistry

Time: 10:30 AM TO 01:00 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) Give two examples of each of following
1. Essential amino acids
2. Saturated fatty acids
3. Simple proteins
06
(b) Define carbohydrates and state the importance of carbohydrate in human
diet.
04
(c) Write a note on ?Water activity of Foods? 04

Q.2 (a) Differentiate between oils and fats 03
(b) Describe the biological functions of food proteins 04
(c) Enlist the different monosaccharides and explain properties and
applications of any one monosaccharide with structural formula.
07
OR
(c) Describe the phenomena of starch gelatinization and retrogradation. 07
Q.3 (a) Write a brief note on ?unsaturated fatty acid? 03
(b) Comment on ?Protein electrophoresis? 04
(c) Give the detailed classification of amino acids. 07
OR
Q.3 (a) Write a note on types of water in food 03
(b) Describe three dimensional network theory of gel formation 04
(c) Explain different physical properties of lipids 07
Q.4 (a) Describe the role of salt in food preservation. 03
(b) Explain the role of maltodextrin in manufacturing of fruit powders. 04
(c) What is polysaccharide? Enlist the different polysaccharides and state
their functions in foods.
07
OR
Q.4 (a) What are the ideal characteristics of food additives? 03
(b) Mention the role of various gums in food products. 04
(c) Describe of following food additives:
1. Anticaking agent 2. Emulsifier
07
Q.5 (a) Write a note on ?Secondary levels of protein structure.? 03
(b) Describe various chemical properties of proteins 04
(c) Explain thermo-gravimetric methods used for determination of moisture
in food
07
OR
Q.5 (a) Write a brief note on ?Cholesterol? 03
(b) Explain the phenomena of protein denaturation 04
(c) Describe the effect of reducing water activity on various biochemical
processes in food
07

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