Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 3rd Sem New 2131406 Food Chemistry Previous Question Paper
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?III (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2131406 Date: 18/06/2019
Subject Name: Food Chemistry
Time: 02:30 PM TO 05:00 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) ?Glucose is called as current carbohydrate coin of the body ?. Give
scientific justification(s) for the statement.
03
(b) Distinguish between the native and modified starch. 04
(c) Enlist the different methods for the estimation of moisture content of
food and explain the suitable method for moisture determination of
grains.
07
Q.2 (a) Write a note on types of water. 03
(b) Distinguish between oils and fats. 04
(c) Explain the role of starch in processed foods. 07
OR
(c) Explain the process of edible oil refining. 07
Q.3 (a) Define proteins and describe the various techniques used to determine
the molecular weight and homogeneity of proteins.
03
(b) Enlist the physical properties of lipids and explain any one in detail. 04
(c) Explain in detail the effect of water activity on biochemical process of
foods.
07
OR
Q.3 (a) What is gelatinization? State the importance of gelatinization in cereals. 03
(b) Explain the role of CaCl2 as a firming agent in canned foods. 04
(c) Write short notes: (Any two)
1. Triglycerides 2. Monosaccharides 3. Sugar alcohol
07
Q.4 (a) Define amylose and amylopectin. State the function of amylose. 03
(b) Explain the criteria for the selection of food additives. 04
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?III (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2131406 Date: 18/06/2019
Subject Name: Food Chemistry
Time: 02:30 PM TO 05:00 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) ?Glucose is called as current carbohydrate coin of the body ?. Give
scientific justification(s) for the statement.
03
(b) Distinguish between the native and modified starch. 04
(c) Enlist the different methods for the estimation of moisture content of
food and explain the suitable method for moisture determination of
grains.
07
Q.2 (a) Write a note on types of water. 03
(b) Distinguish between oils and fats. 04
(c) Explain the role of starch in processed foods. 07
OR
(c) Explain the process of edible oil refining. 07
Q.3 (a) Define proteins and describe the various techniques used to determine
the molecular weight and homogeneity of proteins.
03
(b) Enlist the physical properties of lipids and explain any one in detail. 04
(c) Explain in detail the effect of water activity on biochemical process of
foods.
07
OR
Q.3 (a) What is gelatinization? State the importance of gelatinization in cereals. 03
(b) Explain the role of CaCl2 as a firming agent in canned foods. 04
(c) Write short notes: (Any two)
1. Triglycerides 2. Monosaccharides 3. Sugar alcohol
07
Q.4 (a) Define amylose and amylopectin. State the function of amylose. 03
(b) Explain the criteria for the selection of food additives. 04
2
(c) Explain the need and process for wheat flour maturation and bleaching. 07
OR
Q.4 (a) Enlist the plant and animal originated pigments with their respective
colours.
03
(b) Give the classification of food proteins with suitable examples. 04
(c) What is denaturation of proteins? Explain factors responsible for
denaturation of proteins.
07
Q.5 (a) Write the biological functions of protein. 03
(b) Briefly describe the simple lipids. 04
(c) Explain the factors affecting the stability of chlorophyll in food with
structure.
07
OR
Q.5 (a) Why invert sugars are widely used in food products? 03
(b) Enlist the complex polysaccharides and state the significance of complex
polysaccharides.
04
(c) Discuss the criteria undertaken to ensure the safety of food additives
while using in the processed food products.
07
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This post was last modified on 20 February 2020