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

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Enrolment No.

GUJARAT TECHNOLOGICAL UNIVERSITY

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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:

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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 (06)

1. Essential amino acids

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2. Saturated fatty acids
3. Simple proteins

(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)

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(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)

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(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)

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(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

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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: (07)

1. Anticaking agent
2. Emulsifier

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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)

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(b) Explain the phenomena of protein denaturation (04)

(c) Describe the effect of reducing water activity on various biochemical processes in food (07)