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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
THIRD SEMESTER – NOVEMBER 2011
FP 3803 - CHEMISTRY OF FOOD ADDITIVES
Date : 08-11-2011
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
Part A
Answer all the questions.
10x2=20
1 Write the classification of food additives with suitable examples
2. Give the structure of chlorophyll
3. What are curing salts?
4. Name any four anti oxidants..
5. What is carotenoid? Mention its uses .
6. Draw structure of sucralose & mention its sweetener Index.
7. What are thaumatins & monellins?
8. Mention thee tests used for sensory assessment of flavors.
9. Define flavor enhancer and give two examples.
10. How do you control mold growth in bakery products
Part B
8x5=40
Answer any eight questions.
11. Write short notes on the extraction of curcumin
12. Define the following a) colorant b) betalinins & flavonoids
13. Write briefly about the factors involved in stability of pigments
14.. What are sorbic acid? And how does it acts as a preservative?
15. Differentiate myoglobin from heamoglobin
16. Describe briefly about the role of anticaking agents in food industry.
17. Write short notes on aspartame.
18. Briefly write about the flavor volatiles of Muscle foods in ruminants & non ruminants.
19. Describe the formation of cocoa & chocolate flavour .
20. Describe about the sulphur compound in Shitake mushroom.
21. Write briefly about the volatiles in fish & seafood flavours & the reaction involved.
22.Write short notes on preservatives.
Part C
Answer any four questions.
4x 10=40
23Discuss the following (a). structure of Tocopherol (b)Classification of tocopherol
(c). Mechanism of tocopheryl quinine.
24. What is chlorophyll? Explain the extraction of chlorophyll.
25.Alpha lipoeic acid is an ideal antioxidant. Give reasons .
26. Describe in detail the flavor contribution of Sulphur containing volatiles in Alliums & Cruciferae
27. Write in detail about the types & role of leavening agents used in bakery industry.
28. Discuss Low calorie sugar alcohols used as food additives.
addit
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