Download PTU B.Tech 2020 March FT 3rd Sem BTFT 302 Food Chemistry Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) ) BE/BTech FT (Food-Technology Engineering) 2020 March 3rd Sem BTFT 302 Food Chemistry Previous Question Paper

1 | M-76990 (S2)-2328
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech.(Food Technology) (Sem.?3)
FOOD CHEMISTRY
Subject Code : BTFT-302
M.Code : 76990
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Write the role of Food chemistry in food quality control.
b) Write role of water activity in food spoilage.
c) Represent reaction for formation of quinones in enzymatic browning.
d) Draw structure of any four neutral amino acids?
e) Draw structure of any two phospholipids.
f) What is gelatinization? Write GT of any three cereals.
g) Draw structure of beta and alpha carotene and isoprene.
h) What are caramel and its use?
i) Draw structure of starch components.
j) What products are formed in auto-oxidation of fatty acid? Draw their structure


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1 | M-76990 (S2)-2328
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech.(Food Technology) (Sem.?3)
FOOD CHEMISTRY
Subject Code : BTFT-302
M.Code : 76990
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Write the role of Food chemistry in food quality control.
b) Write role of water activity in food spoilage.
c) Represent reaction for formation of quinones in enzymatic browning.
d) Draw structure of any four neutral amino acids?
e) Draw structure of any two phospholipids.
f) What is gelatinization? Write GT of any three cereals.
g) Draw structure of beta and alpha carotene and isoprene.
h) What are caramel and its use?
i) Draw structure of starch components.
j) What products are formed in auto-oxidation of fatty acid? Draw their structure


2 | M-76990 (S2)-2328
SECTION-B
2. Write role of pectin substance in gel formation. Draw structure of pectic gel.
3. a) Write the role of hydrogen bonding in water.
b) Show reaction of protein/amino acids with ninhydrin, Edman?s reagent and acetic
anhydride?
4. a) What are different structural levels in protein? Explain any one level.
b) Draw structure of MUFA & PUFA and explain their chemistry.
5. a) Draw structure of two each of di- and mono-saccharides.
b) Draw structure of vitamin A. What role it plays in human body.
c) Draw structure of chlorophyll and anthocyanins.
6. Draw secondary structure of protein. How heating affects on the protein structure.

SECTION-C
7. a) What changes takes place in fats and oils during processing, Explain.
b) Draw structure of ice and water. Write about water activity and sorption isotherm.
8. a) What are fructans, glactans and their importance in food system?
b) Differentiate between secondary, tertiary and quaternary protein levels. What forces
stabilized tertiary structure of protein.
c) What physical and chemical changes take place in protein during processing? Discuss
physical aspects of change.
9. a) What are anthocyanins? Write their role in plant system
b) Explain mechanism of non-enzymatic browning
c) Explain chemistry and importance of any two B-complex vitamins


NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any
page of Answer Sheet will lead to UMC against the Student.
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