Table of Contents
Q.1. Draw a chart of types of carbohydrates based on number of sugar units and their complexity. Give one example of each.
Here is a chart of types of carbohydrates based on the number of sugar units and their complexity:
Type of Carbohydrate |
Number of Sugar Units |
Complexity |
Example |
|---|---|---|---|
Monosaccharide |
1 |
Simple |
Glucose (Blood sugar) |
Disaccharide |
2 |
Simple |
Lactose (Milk sugar) |
Oligosaccharide |
3-10 |
Complex |
Raffinose (Beans, lentils) |
Polysaccharide |
>10 |
Complex |
Starch (Wheat, potatoes) |
- Monosaccharides are the simplest carbohydrates and cannot be broken down further. They consist of a single sugar unit. Example: Glucose (blood sugar).
- Disaccharides are carbohydrates made up of two monosaccharides joined together. Example: Lactose (milk sugar).
- Oligosaccharides are carbohydrates made up of 3-10 monosaccharides joined together. Example: Raffinose (found in beans, lentils, and some vegetables).
- Polysaccharides are complex carbohydrates made up of more than 10 monosaccharides joined together. Example: Starch (found in wheat, potatoes, and rice).
This chart shows how the complexity of carbohydrates increases as the number of sugar units increase. The complexity of carbohydrates also affects their nutritional properties and how they are digested and absorbed by the body.
OR What do you understand by gelatinization? Discuss the factors that affect the gelatinization of starch?
Gelatinization is a process in which starch granules are heated in the presence of water, causing them to absorb water, swell, and eventually burst. This process causes the starch to become gel-like and is used in the production of many food products, such as puddings, sauces, and gravies. During gelatinization, the hydrogen bonds between the amylose and amylopectin molecules in starch are broken, and the starch granules absorb water and swell.
Factors affecting the gelatinization of starch include:
- Temperature: Gelatinization occurs at temperatures above 60°C (140°F), and the rate of gelatinization increases with increasing temperature. Higher temperatures can cause the starch to break down further, leading to reduced viscosity.
- Time: The time required for gelatinization depends on the type and source of the starch. Some starches, such as cornstarch, gelatinize quickly, while others, such as potato starch, require longer heating times.
- Starch concentration: Higher concentrations of starch result in more rapid gelatinization, as there are more starch granules available to absorb water.
- pH: The pH of the solution can affect the gelatinization of starch, as it can affect the charge on the starch molecules and the availability of water molecules. Neutral to slightly acidic pH is optimal for gelatinization.
- Presence of other ingredients: Other ingredients, such as sugars, salts, and acids, can affect the gelatinization of starch by altering the pH, viscosity, or availability of water.
- Stirring/agitation: Stirring or agitation can help to distribute heat and water evenly, resulting in more uniform gelatinization and a smoother texture.
In conclusion, gelatinization is a process in which starch granules absorb water and swell, resulting in a gel-like texture. Factors affecting the gelatinization of starch include temperature, time, starch concentration, pH, presence of other ingredients, and stirring/agitation. Understanding these factors is important for optimizing the gelatinization process in food preparation.
Q.2. What is sensory assessment of food quality and what are the parameters used to assess the same?
Sensory assessment of food quality is a method of evaluating food products based on their sensory characteristics, such as appearance, flavor, texture, and aroma. Sensory evaluation is an important tool used by food manufacturers and researchers to assess the quality of food products and to identify any sensory defects or variations. Sensory evaluation can be conducted by trained sensory panels, consumer panels, or a combination of both.
The parameters used to assess food quality in sensory evaluation can be categorized into three groups:
- Appearance: This includes visual attributes of the food product, such as color, shape, size, and surface characteristics. These attributes can influence the consumer’s initial perception of the product and affect their willingness to purchase and consume it.
- Flavor: This includes the taste and aroma of the food product, as well as the mouthfeel and texture. Flavor is one of the most important attributes in food quality assessment and can greatly affect the consumer’s liking and acceptance of the product.
- Texture: This includes the physical properties of the food product, such as hardness, chewiness, and crispiness. Texture can greatly affect the sensory experience of the product and its acceptance by consumers.
In sensory evaluation, various techniques are used to assess food quality, including descriptive analysis, hedonic scaling, ranking, and discrimination testing. Descriptive analysis is a detailed and quantitative method of evaluating food quality, which involves trained sensory panelists who are trained to describe and quantify sensory attributes of the food product. Hedonic scaling involves consumers rating food products on a scale of liking, from extremely like to extremely dislike. Ranking involves consumers ranking food products in order of preference, while discrimination testing involves determining whether consumers can detect differences between food products.
OR (a) Define food processing. What are the objectives of food processing?
Food processing refers to the conversion of raw agricultural materials into food products that are safe, edible, and have a longer shelf life. The process involves a range of operations, such as cleaning, sorting, cooking, packaging, and preservation, which transform the raw materials into a finished product that is suitable for consumption.
The objectives of food processing are as follows:
- Preservation: One of the main objectives of food processing is to preserve the nutritional value, texture, flavor, and appearance of food products, so that they can be stored for a longer period of time without spoilage.
- Safety: Food processing also aims to ensure that food products are safe for consumption by reducing the risk of microbial contamination, toxins, and other harmful substances.
- Convenience: Food processing can make food products more convenient to prepare and consume by making them easier to store, transport, and prepare.
- Quality: Food processing can improve the quality and consistency of food products, ensuring that they meet the required standards for taste, texture, and appearance.
- Value addition: Food processing can add value to raw agricultural materials, creating new and innovative food products that offer unique nutritional and sensory qualities.
- Waste reduction: Food processing can reduce waste by utilizing all parts of the raw materials, and by transforming food products into forms that are more easily consumed and have a longer shelf life.
(b) Name any five effects of processing on nutritive value of foods and also state five ways to avoid loss of nutrients.
Effects of processing on the nutritive value of foods:
- Loss of nutrients: Processing can result in the loss of important nutrients, such as vitamins and minerals, due to exposure to heat, light, and oxygen.
- Reduction in bioavailability: Processing can affect the bioavailability of nutrients by altering the chemical structure of the food, making it more difficult for the body to absorb and utilize the nutrients.
- Formation of harmful substances: Processing can also result in the formation of harmful substances, such as acrylamide and polycyclic aromatic hydrocarbons (PAHs), which can have negative health effects.
- Changes in protein quality: Processing can affect the quality of protein in food products, reducing their bioavailability and causing them to be less effective in meeting the body’s protein needs.
- Increase in calorie density: Processing can increase the calorie density of food products by adding fats, sugars, and other additives, which can contribute to weight gain and obesity.
Ways to avoid loss of nutrients during food processing:
- Use gentle processing methods: Gentle processing methods such as steaming, blanching, and microwaving can help to preserve the nutrient content of food products.
- Reduce exposure to light and oxygen: Exposure to light and oxygen can lead to the breakdown of nutrients, so minimizing exposure can help to preserve the nutrient content.
- Use fresh ingredients: Using fresh ingredients can help to ensure that food products contain a high level of nutrients, as fresh ingredients have not yet undergone any processing.
- Add nutrients back into processed foods: Adding nutrients back into processed foods, such as fortifying with vitamins and minerals, can help to restore some of the lost nutrients.
- Store and handle food properly: Proper storage and handling of food products can help to prevent nutrient loss due to spoilage, degradation, or oxidation.
Q.3. Differentiate between the following (any two):
(a) Sol and Suspension
- A sol is a colloidal dispersion in which solid particles are evenly distributed throughout a liquid. The particles are small enough that they do not settle out of the liquid and the mixture appears uniform. Examples of sols include milk, blood, and paint.
- A suspension is a heterogeneous mixture in which solid particles are dispersed throughout a liquid but are large enough to settle out over time. The particles are visible and the mixture appears cloudy or opaque. Examples of suspensions include muddy water, orange juice with pulp, and salad dressing.
(b) Auto oxidation and Hydrolytic rancidity
- Auto oxidation is a type of rancidity that occurs when unsaturated fatty acids react with oxygen in the air, resulting in the formation of free radicals that can damage the fatty acids and other molecules in the food. This type of rancidity is also known as oxidative rancidity and can result in off-flavors, odors, and discoloration in food products.
- Hydrolytic rancidity, on the other hand, is a type of rancidity that occurs when fats and oils are exposed to water or moisture, resulting in the breakdown of the fatty acid chains into smaller molecules, such as free fatty acids. This type of rancidity is also known as hydrolysis and can result in off-flavors, odors, and a decrease in the nutritional value of the food product.
(c) Starch and Dextrin
- Starch is a complex carbohydrate made up of long chains of glucose molecules. It is found in many foods, such as potatoes, rice, and wheat, and is used as a thickener in many food products.
- Dextrin, on the other hand, is a simpler carbohydrate made up of shorter chains of glucose molecules that are derived from starch through the process of partial hydrolysis. Dextrin is used in many food products as a thickener, binder, or stabilizer.
(d) Fractionation and Winterization
- Fractionation is a process used to separate complex mixtures into their individual components based on their physical and chemical properties. In the context of food processing, fractionation is often used to isolate specific components from oils and fats, such as fatty acids or triglycerides, for use in food products or other applications.
- Winterization is a specific type of fractionation process used to remove waxes and other solid components from oils and fats by chilling the mixture and then filtering out the solids. This process is often used in the production of vegetable oils and other fats to improve their clarity and stability.
Q.4. Name and describe the browning reactions that occur in food. Name five food items in which browning improve the flavour.
There are three main browning reactions that occur in food:
- Maillard reaction: This reaction occurs between amino acids and reducing sugars at high temperatures, resulting in the formation of brown pigments and the characteristic flavor and aroma of cooked foods.
- Caramelization: This reaction occurs when sugars are heated to high temperatures, resulting in the formation of a brown color and a characteristic caramel flavor.
- Enzymatic browning: This reaction occurs when enzymes, such as polyphenol oxidase, come into contact with oxygen, resulting in the formation of brown pigments and a characteristic flavor.
Five food items in which browning improves the flavor are:
- Roasted coffee beans: The Maillard reaction that occurs during the roasting process gives coffee its characteristic aroma and flavor.
- Bread: The Maillard reaction that occurs during baking gives bread its crusty brown exterior and characteristic flavor.
- Roasted nuts: The Maillard reaction that occurs during roasting gives nuts their brown color and characteristic nutty flavor.
- Grilled meats: The Maillard reaction that occurs during grilling gives meat its characteristic brown crust and savory flavor.
- Caramel: The caramelization of sugar results in the characteristic sweet flavor and brown color of caramel.
OR What characteristics do colloids exhibit? Name and explain any three.
Colloids are mixtures that contain particles that are intermediate in size between those found in solutions and those found in suspensions. The particles in colloids are too small to be seen with the naked eye but are large enough to scatter light, giving them a cloudy or opaque appearance. Some characteristics of colloids include:
- Brownian motion: Colloidal particles exhibit random, zigzag motion in a liquid or gas due to collisions with molecules in the surrounding medium. This motion is known as Brownian motion and is caused by the thermal energy of the particles.
- Tyndall effect: Colloidal particles scatter light in all directions, making the mixture appear cloudy or opaque. This phenomenon is known as the Tyndall effect and is used to identify colloidal systems.
- Particle size: The size of the particles in a colloid is intermediate between those found in solutions and suspensions. Colloidal particles range in size from 1 nanometer to 1 micrometer and are too small to be seen with the naked eye.
- Stability: Colloids are often stable and do not settle out over time. This is due to a balance of attractive and repulsive forces between the particles in the mixture, which keep them suspended in the medium.
- Surface area: Colloidal particles have a high surface area to volume ratio, which makes them more reactive than larger particles and allows them to interact with other particles and molecules in the surrounding medium.
In conclusion, colloids exhibit several unique characteristics, including Brownian motion, the Tyndall effect, intermediate particle size, stability, and high surface area to volume ratio. These properties make colloids useful in a variety of applications, including food preparation, pharmaceuticals, and materials science.
Q.5. What are the different types of fats based on the origin and degree of saturation? Give one example from each category.
Based on origin and degree of saturation, there are three types of fats:
- Saturated fats: These are fats that are solid at room temperature and are typically derived from animal sources, such as meat, butter, and cheese. They are high in saturated fatty acids, which have no double bonds between carbon atoms, making them more stable and less susceptible to oxidation. One example of saturated fat is coconut oil.
- Monounsaturated fats: These are fats that are liquid at room temperature and are typically derived from plant sources, such as olive oil, canola oil, and avocado. They are high in monounsaturated fatty acids, which have one double bond between carbon atoms, making them more prone to oxidation than saturated fats but less prone than polyunsaturated fats. One example of monounsaturated fat is olive oil.
- Polyunsaturated fats: These are fats that are liquid at room temperature and are typically derived from plant sources, such as soybean oil, corn oil, and sunflower oil. They are high in polyunsaturated fatty acids, which have two or more double bonds between carbon atoms, making them the most prone to oxidation. One example of polyunsaturated fat is fish oil.
OR (a) What do you mean by shortening value of fats?
The shortening value of a fat is a measure of its ability to shorten or tenderize baked goods, such as cakes, cookies, and pie crusts. It is determined by measuring the amount of fat required to achieve a certain degree of shortness in a standard dough. The shortening value is expressed as the percentage of fat required to achieve a certain degree of shortness, with higher values indicating that less fat is required to achieve the desired texture in baked goods.
In other words, the shortening value is a measure of how effectively a fat can be used to replace flour in a recipe, reducing the amount of gluten formation and resulting in a tender, flaky texture. Fats with high shortening values are often used in baking, pastry, and confectionery applications, while fats with low shortening values are used in applications where a firmer texture is desired, such as margarine and spreads.
(b) Why is refining of fats done and how?
Refining of fats is done to remove impurities, such as free fatty acids, phospholipids, pigments, and other substances that can affect the flavor, aroma, stability, and nutritional value of the fat. The refining process also helps to improve the color, odor, and texture of the fat, making it more suitable for use in food products.
The refining of fats typically involves several stages, including:
- Degumming: This process involves the removal of phospholipids from the fat using water or an acid solution. Phospholipids can cause the fat to become cloudy and unstable, and their removal helps to improve the quality of the fat.
- Neutralization: This process involves the removal of free fatty acids from the fat using an alkaline solution, such as sodium hydroxide. Free fatty acids can cause the fat to become rancid and develop off-flavors and odors, and their removal helps to improve the stability and shelf life of the fat.
- Bleaching: This process involves the removal of pigments and other impurities from the fat using activated clay or other adsorbents. Pigments can cause the fat to become discolored and unappealing, and their removal helps to improve the appearance of the fat.
- Deodorization: This process involves the removal of volatile compounds, such as aldehydes, ketones, and other odor-causing substances, from the fat using steam or other methods. Deodorization helps to improve the flavor and odor of the fat, making it more suitable for use in food products.
In summary, the refining of fats is done to remove impurities and improve the quality, stability, and shelf life of the fat. The process involves several stages, including degumming, neutralization, bleaching, and deodorization.
Q.6. (a) Define food science. What is its scope?
Food science is the scientific study of the physical, chemical, and biological properties of food and the ways in which these properties affect food quality, safety, and nutrition. It involves the application of scientific principles and techniques to understand the nature of food and to develop new food products, processes, and technologies.
The scope of food science includes a wide range of disciplines, such as food chemistry, food microbiology, food processing, food engineering, food packaging, sensory analysis, and food safety. Food scientists work to develop new food products, improve existing products, and ensure that food products are safe, nutritious, and appealing to consumers. They also study the impact of food on human health and work to develop new methods for preserving food, reducing waste, and improving the sustainability of the food supply. The field of food science is constantly evolving as new technologies and research methods emerge, and it plays a critical role in the global food industry and the health and well-being of the world’s population.
(b) Name and define any five fields of science related to food science.
Five fields of science related to food science are:
- Food chemistry: This field involves the study of the chemical composition, structure, and properties of food components, such as proteins, carbohydrates, lipids, and vitamins.
- Food microbiology: This field involves the study of microorganisms that can affect the safety and quality of food, such as bacteria, viruses, and fungi.
- Food processing: This field involves the study of methods used to transform raw agricultural materials into safe, nutritious, and flavorful food products, such as canning, freezing, drying, and fermentation.
- Food engineering: This field involves the application of engineering principles and techniques to design and optimize food processing and preservation systems, such as heat transfer, mass transfer, and fluid mechanics.
- Sensory analysis: This field involves the study of the human perception of food and the use of sensory evaluation techniques to measure the sensory attributes of food products, such as taste, aroma, texture, and appearance.
Q.7. Explain functional properties of proteins under the following:
(i) Gelation
Proteins can form gels when they denature and aggregate to form a three-dimensional network that traps water and other molecules. This gelation property of proteins is important in many food products such as jellies, yogurts, and cheese. The strength of the gel is dependent on the type of protein, pH, ionic strength, and temperature.
(ii) Emulsification
Proteins can act as emulsifying agents, helping to stabilize oil-in-water or water-in-oil emulsions. Proteins have both hydrophilic and hydrophobic regions, which allow them to interact with both oil and water. Emulsifying properties of proteins are important in many food products such as salad dressings, mayonnaise, and ice creams.
(iii) Formability
Proteins can be formed into various shapes, such as fibers, films, and coatings. This property is important in the texture and appearance of many food products. The formability of proteins is influenced by various factors such as pH, ionic strength, and the presence of other food ingredients.
(iv) Viscosity
Proteins can contribute to the viscosity or thickness of food products. Viscosity is influenced by the concentration of protein, the type of protein, and the processing conditions. High viscosity proteins are important in many food products such as sauces, gravies, and soups.
OR Explain in detail the process of Denaturation and Coagulation of proteins with the help of suitable examples.
Denaturation and coagulation of proteins are two related processes that involve changes in the structure of proteins. Denaturation is the process of unfolding or disrupting the secondary, tertiary, or quaternary structure of a protein, while coagulation is the process of aggregation and precipitation of denatured proteins.
Denaturation of Proteins: The denaturation of proteins can be caused by various factors such as heat, pH, ionic strength, mechanical agitation, and chemical agents. When a protein is denatured, the secondary, tertiary, or quaternary structure is disrupted, causing the protein to lose its normal shape and function.
For example, when an egg is cooked, the heat causes the proteins in the egg white to denature and unfold, resulting in the egg white turning from a clear, viscous liquid to a solid white mass. Similarly, when milk is heated to make yogurt or cheese, the heat causes the proteins in the milk to denature, resulting in the formation of a solid curd.
Coagulation of Proteins: Coagulation of proteins is the process by which denatured proteins aggregate and form a solid mass. The coagulation process can be reversible or irreversible, depending on the nature of the protein and the conditions under which coagulation occurs.
For example, when milk is heated to make cheese, the heat causes the proteins in the milk to denature and unfold, resulting in the formation of a curd. The curd is then cut, drained, and compressed to remove the whey, resulting in the formation of a solid cheese. In this case, the coagulation process is irreversible because the denatured proteins are irreversibly aggregated and cannot be returned to their original state.
Another example of coagulation is the clotting of blood. When blood vessels are damaged, the protein fibrinogen is converted to fibrin, which then aggregates and forms a solid clot to stop the bleeding. In this case, the coagulation process is reversible because the fibrin clot can be broken down by enzymes to restore blood flow.
Q.8. Give short answers (any two):
(a) What do you mean by Pasteurization? How is it done?
Pasteurization is a heat treatment process used to destroy pathogenic microorganisms in food products, particularly those that are prone to spoilage. The process is named after Louis Pasteur, a French microbiologist who discovered that heating wine could prevent spoilage.
The primary objective of pasteurization is to reduce the microbial population in food to a level that is safe for consumption, while also preserving the sensory and nutritional qualities of the food product. Pasteurization is commonly used in the processing of milk, fruit juices, and other liquid food products.
There are two main types of pasteurization: high-temperature short-time (HTST) and low-temperature long-time (LTLT) pasteurization.
HTST pasteurization involves heating the food product to a high temperature (usually around 72°C to 75°C) for a short period of time (usually around 15 to 20 seconds), followed by rapid cooling. This method is effective in reducing the microbial population in the food product while minimizing changes to its sensory and nutritional qualities.
LTLT pasteurization involves heating the food product to a lower temperature (usually around 63°C to 66°C) for a longer period of time (usually around 30 minutes), followed by rapid cooling. This method is less commonly used today due to its longer processing time and the greater potential for changes to the sensory and nutritional qualities of the food product.
In both methods, the heat treatment destroys or inactivates pathogenic microorganisms, such as bacteria, viruses, and parasites, that can cause illness. Pasteurization does not completely sterilize the food product, but rather reduces the microbial load to a level that is considered safe for consumption.
(b) What do you mean by nutritive values, sanitary value and keeping quality of food?
Nutritive value refers to the nutrient content of a food product, including its macronutrient (e.g. protein, carbohydrate, fat) and micronutrient (e.g. vitamins, minerals) composition. The nutritive value of a food product is important in determining its contribution to human health and well-being. Nutritive value can be affected by factors such as processing, storage, and preparation methods.
Sanitary value refers to the safety of a food product with respect to the presence of harmful microorganisms or contaminants that can cause illness or disease. Sanitary value is important in ensuring that food products are safe for consumption and do not pose a risk to public health. Food safety measures, such as good hygiene practices, proper handling, storage, and processing techniques, are important in maintaining the sanitary value of food products.
Keeping quality refers to the ability of a food product to maintain its quality and safety over time, including factors such as flavor, texture, color, and aroma. Keeping quality is important in ensuring that food products remain appealing and safe for consumption throughout their shelf life. Factors such as storage conditions, packaging, and processing techniques can affect the keeping quality of food products.
(c) What is flavour and what gives flavour in garlic, chilies and wine?
lavor is the sensory impression of a food or beverage, resulting from the combination of taste, smell, texture, and other factors. Flavor is a complex sensory experience that can be influenced by a variety of factors, including the chemical composition of the food or beverage, the way it is prepared, and individual differences in taste perception.
Garlic is known for its pungent flavor, which is primarily due to the presence of sulfur-containing compounds such as allicin. These compounds are released when garlic is chopped, crushed, or cooked, resulting in a strong, distinctive aroma and flavor.
Chilies are known for their spicy flavor, which is due to the presence of capsaicinoids. Capsaicinoids are chemical compounds that bind to receptors in the mouth and throat, producing a sensation of heat or spiciness. The level of spiciness in chilies can vary depending on the type of chili and the way it is prepared.
Wine is known for its complex flavor profile, which can vary depending on the type of grape, the region it was grown in, and the fermentation and aging processes used. The flavor of wine is influenced by a variety of factors, including the presence of various organic compounds such as tannins and esters, the level of acidity, and the level of alcohol. The flavor of wine can also be influenced by the way it is stored and served, such as the temperature at which it is served and the type of glassware used.
Q.9. A Name the following (any five):
(i) Enzyme responsible for enzymatic browning
(ii) Natural emulsifying agent present in egg
(iii) Linkage of amino acids
(iv) Flavour present in butter
(v) Obnoxious odour and flavour in fats and oils
(vi) Water oozing out of starch gel
(i) Enzyme responsible for enzymatic browning: Polyphenol oxidase (PPO)
(ii) Natural emulsifying agent present in egg: Lecithin
(iii) Linkage of amino acids: Peptide bond
(iv) Flavour present in butter: Diacetyl
(v) Obnoxious odour and flavour in fats and oils: Rancidity
(vi) Water oozing out of starch gel: Syneresis
B Give reasons for the following (any two):
(a) Fat is used in making puff pastry.
Fat is used in making puff pastry because it helps to create the layers and flakiness that are characteristic of this pastry. The fat is typically incorporated into the pastry dough in a process called laminating, which involves folding and rolling the dough with layers of fat in between. As the pastry bakes, the fat melts and creates pockets of steam, which cause the layers to separate and create a flaky texture.
(b) Mixture of vinegar and oil separates on standing.
Mixture of vinegar and oil separates on standing because vinegar is a polar substance while oil is nonpolar. When the two are mixed together, they do not form a homogeneous mixture because they are not able to form stable chemical bonds with each other due to their different polarities. Over time, the oil and vinegar will separate due to their differing densities, with the oil floating on top of the vinegar.
(c) Lemon juice must be poured over cut apples.
Lemon juice must be poured over cut apples to prevent them from turning brown due to enzymatic browning. Enzymatic browning is a chemical reaction that occurs when enzymes in the apple tissue react with oxygen in the air, resulting in the formation of brown pigments. Lemon juice contains ascorbic acid (vitamin C), which acts as an antioxidant and helps to prevent the enzymatic browning reaction from occurring.
(d) Scum is formed over milk.
Scum is formed over milk due to the denaturation of proteins. Milk contains proteins such as casein, which are normally dispersed throughout the milk in a stable colloidal suspension. However, when the milk is heated or exposed to acidic conditions, the proteins can denature and coagulate, forming clumps or curds. The scum that forms on the surface of heated milk is made up of denatured protein and other milk solids that have coagulated and risen to the surface.
Q.10. Match the following:
(a) Acrolein (i) Micelle Formation
(b) Rheology (ii) Synerisis
(c) Emulsions (iii) Maillard Reaction
(d) Weeping of Gel (iv) Taste evaluation
(e) Caffeine (v) Enzyme
(f) Heterogeneous (vi) Coffee
(g) Caramel (vii) Flowing ability
(h) Triangle Test (viii) Smoking of fat
(i) Soufflés (ix) Colloids
(j) Papain (x) Egg foam
| Question | Answer |
|---|---|
| (a) Acrolein | (viii) Smoking of fat |
| (b) Rheology | (vii) Flowing ability |
| (c) Emulsions | (i) Micelle Formation |
| (d) Weeping of Gel | (ii) Synerisis |
| (e) Caffeine | (ix) Colloids |
| (f) Heterogeneous | (vi) Coffee |
| (g) Caramel | (iii) Maillard Reaction |
| (h) Triangle Test | (iv) Taste evaluation |
| (i) Soufflés | (x) Egg foam |
| (j) Papain | (v) Enzyme |