Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2017 Winter 3rd Sem Old 131401 Food Chemistry Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
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
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
(b) State various disaccharides and explain the structure and properties of any
one
disaccharide.
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
(b) What is effect of chemical structure of water molecule on it?s properties? 07
Q.3 (a) Explain chemical properties of proteins 07
(b) What is polyols? Explain how polyols are useful in foods. 07
OR
Q.3 (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
Q.4 (a) Define food additives and explain the various functions of food additives. 07
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
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
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
(b) State various disaccharides and explain the structure and properties of any
one
disaccharide.
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
(b) What is effect of chemical structure of water molecule on it?s properties? 07
Q.3 (a) Explain chemical properties of proteins 07
(b) What is polyols? Explain how polyols are useful in foods. 07
OR
Q.3 (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
Q.4 (a) Define food additives and explain the various functions of food additives. 07
(b) Enlist various methods moisture estimation and explain any one. 07
OR
Q.4 (a) What are the class-I and class-II preservatives? Explain class-II preservatives 07
(b) Write in detail about simple lipids. 07
Q.5 (a) State the role of following food additives.
a. Leavening agent b. Anticaking agent
07
(b) Differentiate between saturated and unsaturated fatty acids. Write in detail
about essential fatty acid
07
OR
Q.5 (a) Write the detail classification of carbohydrate with suitable examples. 07
(b) Describe the phenomena of protein gel formation with it?s supporting theories 07
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This post was last modified on 20 February 2020