ROLL NO………………………………..

RKDF UNIVERSITY
Paper Code: MFST513021 Subject Code: MFST-513
M.SC (Food Science Technology)
1ST Semester
EXAM: DEC 2021
Food Chemestry
Max. Time: 3 Hrs. Max. Marks: 80
SECTION-A
Note: Objective Type Questiona 10x2 = 20
1. The general formula of carbohydrate is-
(a) (CH20)n (b) (C4H20)n
(c) (C6H20)n (d) (C2H20)n COOH

2. The repeating units of proteins are-

(a) Glucose units (b) Amino Acids
(c) Fatty Acids (d) Peptides

3. Amino acids are joined by-

(a) Peptide bond (b) Hydrogen bond
(c) Ionic bond (d) Glycoside bond

4. The primary structure of protein represents

(a) Linear sequence of amino acids joined by peptide bond
(b) 3 Dimensional structure of protein
(c) Helical structure of protein
(d) Sub unit structure of protein

5. Which of the following is a reducing sugar-

(a) Glucose (b) Dihydroxyacentone
(c) Erythulose (d) None of these

6. What is the reason for blanching vegetables prior to freezing?

(a) To maintain colour (b) To improve texture
(c) To prevent microbial activity (d) To denature enzymes

7. Phosphates test is used in the analysis of-

(a) Water (b) Tea
(c) Milk (d) All of these

8. The enzymatic browning is due to the oxidation of phenols is-

(a) Phenolase (b) Tyrosinase
(c) Catecholase (d) Orthoquinones

9. Vacreation refers to-

(a) Vacuum packaging (b) Vacuum creation
(c) Vacuum sterilization (d) Vacuum pasteurization

10. Most industrial enzymes are obtained from-

(a) Plants (b) Microbes
(c) Insects (d) Animal tissues
 SECTION-B
SHORT ANSWER TYPE QUESTION

Note: Attempt Any Five Questions. 5x4= 20

Qus.1 How are high carbon dioxide and low oxygen detrimental to fruits and vegetables?

Qus.2 Briefly describe the protein requirements for human beings.

Qus.3 Describe the food sources of minerals and vitamins.

Qus.4 Give two examples each of monosaccharides and disaccharides.

Qus.5 What do you understand by fermentation?

Qus.6 Why does winery prefer Saccharomyces cerevisiae?

Qus.7 (a) What is Maillard Browing?

(b) What is Hydrogenation?

Qus.8 Explain the effects of mineral deficiency.

SECTION-‘C’
LONG ANSWER TYPE QUESTION
5x8=40
Note: Attempt Any Five Questions.

Qus.1 Discuss functional properties of sugars and polysaccharides in foods.

Qus.2 Explain structure, classifications, function and sources of amino acids.

Qus.3 Explain the function of lipids in diets.

Qus.4 Delineate the classification, sources and nutritive value of vitamins.

Qus.5 Write a descriptive note on nomenclature, classification and types of enzymes

Qus.6 Describe the food sources of minerals and vitamins

Qus.7 Discuss pigments in food and their industrial applications.

Qus.8 Write short note on any four of the following:

(i) Protein denaturation
(ii) Immobilized enzymes
(iii) Hardness of water
(iv) Flavoring agents
(v) Vitamin C
(vi) Climacteric and Non-climacteric fruits and vegetables
(vii) Vinegar