Exam Details
| Subject | Food Chemistry and Physiology | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 6 !BPVI-0031
DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) Term-End Examination December, 2016 00543 BPVI-Q03 FOOD CHEMISTRY AND PHYSIOLOGY Time hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Define any five of the following
Nutraceuticals
Caramalisation
Peptide bond
Kimchi
Potable water
Adulterants
Iodine number
Match the following
Sauerkraut Wine from honey
Anthocyanin Fermented cabbage
Banana Reddish pigment
Vit C Climacteric fruit
Mead Wound healing
2. Classify carbohydrates. Give one example each.
Name any four enzymes used in food processing. Write their purpose/action on foods.
How were preservatives classified under erstwhile PFA List the class I preservatives.
3. Write short notes on Antioxidants.
What is optical rotation? Write the structure of o.D B.D glucose.
Why quick freezing is better than slow freezing?
4. Explain hardness of water.
Write any four functions of minerals.
Describe three groups of food flavourings.
5. Describe the general functions of acidulents in foods.
Enumerate the importance of fermented foods. Explain how sauerkraut is prepared.
6. Define browning. Explain enzymatic and non-enzymatic browning.
Explain the relationship between water activity and food spoilage.
7. Define rancidity. Explain different types of rancidity.
Write the chemical nature of ascorbic acid. Why it has reducing property? List a few foods rich in ascorbic acid.
8. What is the role of ethylene in post-harvest life of horticultural produce?
Provide an account of computer applications in industrial fermentation.
Name any four pigments in fruits.
DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) Term-End Examination December, 2016 00543 BPVI-Q03 FOOD CHEMISTRY AND PHYSIOLOGY Time hours Maximum Marks 50
Note: Attempt any five questions. All questions carry equal marks.
1. Define any five of the following
Nutraceuticals
Caramalisation
Peptide bond
Kimchi
Potable water
Adulterants
Iodine number
Match the following
Sauerkraut Wine from honey
Anthocyanin Fermented cabbage
Banana Reddish pigment
Vit C Climacteric fruit
Mead Wound healing
2. Classify carbohydrates. Give one example each.
Name any four enzymes used in food processing. Write their purpose/action on foods.
How were preservatives classified under erstwhile PFA List the class I preservatives.
3. Write short notes on Antioxidants.
What is optical rotation? Write the structure of o.D B.D glucose.
Why quick freezing is better than slow freezing?
4. Explain hardness of water.
Write any four functions of minerals.
Describe three groups of food flavourings.
5. Describe the general functions of acidulents in foods.
Enumerate the importance of fermented foods. Explain how sauerkraut is prepared.
6. Define browning. Explain enzymatic and non-enzymatic browning.
Explain the relationship between water activity and food spoilage.
7. Define rancidity. Explain different types of rancidity.
Write the chemical nature of ascorbic acid. Why it has reducing property? List a few foods rich in ascorbic acid.
8. What is the role of ethylene in post-harvest life of horticultural produce?
Provide an account of computer applications in industrial fermentation.
Name any four pigments in fruits.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management