SN – 299

*SN299* V Semester B.Sc. Examination, Nov./Dec. 2013 (NS/Revised Semester Scheme) HOME SCIENCE COMPOSITE Paper – 5.3 : Food Science Time : 3 Hours

Max. Marks : 70/60

Instructions : 1) 70 marks for Fresh students of 2013-14 & Onwards. 2) 60 marks for Repeater students perior to 2013-14. PART – A

Ë»ÝWÜ – G I. Answer any five questions.

(5×3=15)

¿ÞÊÜâ¨Ý¨ÜÃÜã I¨ÜPæR EñܤÄÔ. 1) What are Sols ? Give examples.

ÓæãàÇ…Õ Gí¨ÜÃæà®Üá ? E¨ÝÖÜÃÜOæ Pæãw. 2) List the types of Fats and write the measures taken to prevent Rancidity.

PæãŸáº GÐÜár ÊÜÞ¨ÜÄ ±Üqr ÊÜÞw. ÊÜáñÜᤠPÜÊáÜ oá ÊÝÓÜ®¿ æ á®Üá° ñÜvWæ o Ü árÊÜ Ë«Ý®ÜWÙÜ áÜ ¿ÞÊÜâÊÜâ ? 3) List the Proteins present in Egg white.

Êæãpær¿á ¹Ú »ÝWܨÜÈÉÃÜáÊÜ ±æäÅqஅWÜÙÜ®Üá° ±ÜqrÊÜÞw. 4) What is Fermentation ?

ÖÜá¨ÜáWÜáËPæ Gí¨ÜÃæà®Üá ? 5) What is Caramalization ?

PÝÂÃÜÊÜáÇæçhæàÐÜ®… Gí¨ÜÃæà®Üá ? 6) Give reasons for Enzymatic Browning.

G®…j çÊÜÞÂqP… ¸èůíW…®Ü PÝÃÜ|WÜÙæà®Üá ? 7) Classify pigments in Vegetables.

ñÜÃÜPÝÄ¿áÈÉÃÜáÊÜ ÊÜ|ì¨ÜÅÊÜÂÊÜ®Üá° ËíWÜwÔ. P.T.O.

SN – 299

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*SN299*

PART – B

Ë»ÝWÜ – ¹ II. Answer any five of the following.

(5×5=25)

¿ÞÊÜâ¨Ý¨ÜÃÜã I¨Üá ±ÜÅÍæ°WÜÚWæ EñܤÄÔ. 8) Discuss the chemical properties of Fats used in Food preparation.

AvÜáWæ¿áÈÉ E±ÜÁãàXÓÜáÊÜ Pæ㹺®Ü ÃÝÓÝ¿á¯PÜ PÝ¿áìWÜÙÜ®Üá° aÜbìÔ.

9) Discuss behaviour of Sugar Syrup at different temperature.

ÓÜPÜRÃæ¿áá ËË«Ü EÐÜPÝ¿á®Ü¨ÜÈÉ ÖæàWæ ÊÜ£ìÓÜáñܤ¨æ ?

10) Explain the post mortem changes in meat.

ÊÜÞíÓÜ¨Ü ±æäàӅr ÊÜÞoìÊÜå… Ÿ¨ÜÇÝÊÜOæWÜÙÜ ŸWæY ËÊÜÄÔ.

11) Write the composition of wheat.

Wæãà—¿á ÓÜíÁãàg®æ¿á®Üá° ŸÃæÀáÄ.

12) How can the destruction of chlorophyl be minimised during cooking of Greens ?

AwWæ ÊÜÞvÜáÊÝWÜ PæãÉàÃæãµÇ… ®ÝÍÜÊÝWÜáÊÜâ¨Ü®Üá° ÖæàWæ PÜwÊæá ÊÜÞvܟÖÜá¨Üá ?

13) Write the composition of milk and discuss the factors affecting Co-agulation of milk.

ÖÝ騆 ÓÜíÁãàg®æ¿á®Üá° ŸÃæÀáÄ ÖÝWÜã Öæ±Üâ³WÜoárËPæ¿á PÝÃÜ|WÜÙÜ®Üá° ŸÃæÀáÄ.

14) What is Gelatinization ? What are the advantages in Food processing ?

hæÇÝq®æçhæàÐÜ®… Gí¨ÜÃæà®Üá ÖÝWÜã BÖÝÃÜ ±æäÅàÓæÔíW…®ÜÈÉ A¨ÜÃÜ A®ÜáPÜãÆñæ ŸWæY £ÚÔ. PART – C

Ë»ÝWÜ – Ô III. Answer any two of the following.

(2×10=20)

¿ÞÊÜâ¨Ý¨ÜÃÜã GÃÜvÜPæR EñܤÄÔ. 15) Classify Leavening Agents and discuss their role in Leavening.

ÇæàÊܯíW… Hhæíp…ծܮÜá° ËíWÜwÔ ÖÝWÜã A¨ÜÃÜ PÝ¿áìÊÜ®Üá° aÜbìÔ.

16) Discuss Enzymatic Browning and prevention of Enzymatic Browning.

G®…hæçÊÜÞÂqP… ¸èůíW… ÊÜáñÜᤠ²ÅÊæíÐÜ®… B´… G®…hæçÊÜÞÂqP… ¸èůíW… ŸWæY aÜbìÔ.

17) Discuss in detail the methods of improving Nutritional quality of Foods.

BÖÝÃÜ¨Ü ±èÑrPÜ ÊÜåèÆÂÊÜ®Üá° ÖæbcÓÜáÊÜ Ë«Ý®ÜWÜÙÜ®Üá° ËÊÜÃÜÊÝX aÜbìÔ.

*SN299*

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SN – 299

PART – D

Ë»ÝWÜ – w IV. Answer the following.

(1×10=10)

PæÙÜX®Ü GÇÝÉ ±ÜÅÍæ°WÜÙÜ®Üá° EñܤÄÔ. a) Define Emulsion

HÊÜáDžÐܮܮÜá° ÊÝÂTÝÂÀáÔ. b) Define Fortification

ÊÝÂTÝÂ¯Ô : ´æäàqìµPæàÐÜ®…. c) What is Gluten Formation ?

WÜãÉp殅 ÃÜaÜ®æ Gí¨ÜÃæà®Üá ? d) What are Food Adulterants ?

BÖÝÃÜ¨Ü PÜƸæÃæPæ Gí¨ÜÃæà®Üá ? e) List the methods of cooking.

BÖÝÃÜÊÜ®Üá° ñÜ¿ÞÄÓÜáÊÜ Ë«Ý®ÜWÜÙÜá ¿ÞÊÜâÊÜâ ? f) What is Freezing point ?

Z¯àPÜÃÜ| ¹í¨Üá Gí¨ÜÃæà®Üá ? g) Define melting point.

ÊÝÂTÝÂ¯Ô : ÊæáÈríW… ±ÝÀáíp…. h) Differentiate Bound and Free water.

Ÿ¨ÜœÊÝ¨Ü ÊÜáñÜᤠÊÜááPܤ ¯àÄ®Ü ÊÜÂñÝÂÓÜ ŸÃæÀáÄ. i) Define osmotic pressure.

ÊÝÂTÝÂ¯Ô : AӅÊÜÞÂqP… ±æÅÍÜÅ. j) List any two Food Additives.

BÖÝÃÜ¨Ü ÓÜíÓÜRÃÜOæ¿áÈÉ E±ÜÁãàXÓÜáÊÜ ¿ÞÊÜâ¨Ý¨ÜÃÜã GÃÜvÜá ´Üâv… BÂwqÊ…Õ ±ÜqrÊÜÞw. ———————