GTU BE/B.Tech 2017 Winter Question Papers || Gujarat Technological University
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Seat No.: Enrolment No.
BE - SEMESTER-III (OLD) EXAMINATION - WINTER 2017
Subject Code:131401 Date:14/11/2017
Subject Name: Food Chemistry
Time: 10:30 AM to 01:00 PM Total Marks: 70
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Describe the classification of food proteins with suitable examples. 07
Q.2 (a) What is dextrin? Explain the role of maltodextrin in food processing. 07
(b) State various pigments found in food and write in detail about any two pigments 07
OR
Q.3 (a) What is effect of chemical structure of water molecule on it’s properties? 07
(b) What is polyols? Explain how polyols are useful in foods. 07
OR
Q.4 (a) Write in detail the importance of water activity in food. 07
(b) Describe the criteria to select the food additives to be used in processed food products. 07
OR
Q.5 (a) Define food additives and explain the various functions of food additives. 07
(b) What are the class-I and class-Il preservatives? Explain class-Il preservatives 07
Q.5 (a) Write in detail about simple lipids. 07
a. Leavening agent b. Anticaking agent
(b) Differentiate between saturated and unsaturated fatty acids. Write in detail about essential fatty acid 07
OR
(b) Write the detail classification of carbohydrate with suitable examples. 07
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Seat No.: Enrolment No.
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GUJARAT TECHNOLOGICAL UNIVERSITYBE - SEMESTER-III (OLD) EXAMINATION - WINTER 2017
Subject Code:131401 Date:14/11/2017
Subject Name: Food Chemistry
Time: 10:30 AM to 01:00 PM Total Marks: 70
--- Content provided by FirstRanker.com ---
Instructions:1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Describe the classification of food proteins with suitable examples. 07
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(b) State various disaccharides and explain the structure and properties of any one disaccharide. 07Q.2 (a) What is dextrin? Explain the role of maltodextrin in food processing. 07
(b) State various pigments found in food and write in detail about any two pigments 07
OR
Q.3 (a) What is effect of chemical structure of water molecule on it’s properties? 07
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(a) Explain chemical properties of proteins 07(b) What is polyols? Explain how polyols are useful in foods. 07
OR
Q.4 (a) Write in detail the importance of water activity in food. 07
(b) Describe the criteria to select the food additives to be used in processed food products. 07
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Q.4 Enlist various methods moisture estimation and explain any one. 07OR
Q.5 (a) Define food additives and explain the various functions of food additives. 07
(b) What are the class-I and class-Il preservatives? Explain class-Il preservatives 07
Q.5 (a) Write in detail about simple lipids. 07
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(b) State the role of following food additives. 07a. Leavening agent b. Anticaking agent
(b) Differentiate between saturated and unsaturated fatty acids. Write in detail about essential fatty acid 07
OR
(b) Write the detail classification of carbohydrate with suitable examples. 07
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(b) Describe the phenomena of protein gel formation with it’s supporting theories 07FirstRanker.com
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