Ques 1.

Explain in brief function of sugars in foods.

Ques 2.

How melanins (brown pigments) are formed during food processing? Explain.

Ques 3.

Discuss gelatinization and retrogradation of starches in brief.

Ques 4.

What are food hydrocolloids? List its uses in food processing industry.

Ques 5.

What is extruded starch? Give example.

Ques 6.

Describe various factors which influence the process of deep fat frying.

Ques 7.

Explain how autoxidation causes deterioration of fats and oils.

Ques 8.

Give examples of transport proteins in plasma.

Ques 9.

Briefly describe advantages and disadvantages of using microorganisms as a source of protein.

Ques 10.

What is WPC? Write its uses and functional properties.

Ques 11.

Give nutritional and functional role of following:
i. Copper
ii. Iron
iii. Biotin
iv. Cynocobalamin

Ques 12.

Write about microbial and animal sources of natural colours used in foods.

Ques 13.

Differentiate between sols, gels and suspension by giving their properties

Ques 14.

Explain Dash Pot Model for measuring rheology parameters.

Ques 15.

Briefly describe advantages of food irradiation over conventional process of preservation.

Ques 16.

Describe alterations occurring in milk and milk products while processing.

Ques 17.

Smoking

Ques 18.

Pickling

Ques 19.

Fermentation

Ques 20.

Irradiation

Ques 21.

Briefly explain process of Canning of different foods.

Ques 22.

What do you understand by microwave heating? Give its application in food processing.

Ques 23.

Discuss various bacterial fermented foods and their characteristics.

Ques 24.

Explain term ‘Minimally Processed Fresh Foods’. Also give advantages of these products.

Ques 25.

Discuss physical, chemical and microbiological changes that occur during food storage and distribution.

Ques 26.

Product development

Ques 27.

HTST pasteurization

Ques 28.

Emulsions

Ques 29.

Cryogenic Freezing

Ques 30.

Marinating

Ques 31.

Primary processing and Secondary processing of cereals

Ques 32.

Preservation and Fermentation

Ques 33.

Guar gum and Gellan gum

Ques 34.

Autoxidation and lipolysis

Ques 35.

Spray drying and Roller drying

Ques 36.