Total No. of Questions 05] [Total No. of Pages 02
M.Sc. DEGREE EXAMINATION, MAY 2017
Second Year
FOODS NUTRITIONAL SCIENCE
Experimental Foods
Time 3 Hours Maximum Marks 70
Answer all questions choosing one from each Unit x 14 70)
Each question carries 14 marks
Unit I
Q1) Write the standerdisation methods of Meat preparations. How do you evaluate its
quality?
OR
Explain the selection of Food Taste Panels.
Unit II
Q2) What are the sources of starch? Explain retrogradation of Starch. Write about the
formation of gluten in wheat flour
OR
Write the properties of oils. How do you determine smoking point of oil?
Unit III
Q3) Write the stages of sugar cookery. What is crystallization process. Explain the
factors effecting crystallization of sugar.
OR
Write the preparation of Cakes. And Indian Traditional Sweets.
Unit IV
Q4) Write the properties of Milk. Explain the stages involved in the Milk Cookery
products.
OR
Write the basic steps of cooking pulses. Explain the factors affecting the quality
of cooked products.
Unit V
Q5) Explain the structure of vegetables giving examples. What are plant enzymes and
write their uses.
OR
Write the extraction of Papain and its effect on meat.