Total No. of Questions [Total No. of Pages 01
M.Sc. DEGREE EXAMINATION, MAY 2018
Second Year
FOODS NUTRITIONAL SCIENCE
Experimental Foods
Time 3 Hours Maximum Marks 70
Answer all questions choosing one from each unit
All questions carry equal marks
× 14 70]
Unit I
Q1) Write and explain the classifications of foods into basic five groups with suitable
examples.
OR
Explain the sensory evolution of foods and selection of taste panel.
Unit II
Q2) Write about the stages of sugar cookery and sugar crystallization and mention the
factors affecting crystallization.
OR
Write the physical and chemical properties of oils and fats. How do you determine
melting point of oils?
Unit III
Q3) Discuss various types of starch and the use of starch in the preparation of sauces.
OR
Explain the process of pulse cookery and the factors affecting the quality of
coloured products.
Unit IV
Q4) Explain the structure of vegetable tissues, starches and sugars.
OR
What are plant pigments and plant enzymes? Write their uses.
Unit V
Q5) Write the properties of egg proteins and their uses in egg preparations. How eggs
are used as emulsify agent?
OR
Write the properties of milk proteins, cheese and other milk products.