LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
THIRD SEMESTER – NOVEMBER 2012
FP 3800 - FUNDAMENTALS OF AGRO PRODUCTS
Date : 01/11/2012
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
Part A
Answer ALL THE questions:
(10 X 2= 20)
1. What is Golden rice?
2. Define favism.
3. Why is pellagra a maize-eater’s disease?
4. List the toxic substances present in pulses.
5. Textured vegetable protein has better nutrition than animal meat. Justify.
6. What are climacteric and non climacteric fruits? Give two examples each?
7. Write any four methods to prevent oxidative browning.
8. Give any two examples for antioxidant components in fruits and vegetables.
9. List any four functions of lipids.
10. Define fat mimics. Giving two examples.
Part B
Answer ANY EIGHT questions:
(8 X 5 =40)
11. Explain the process of malting.
12. Highlight the nutritional importance of coconut and its products.
13. What is germination? Explain the effect of germination on the nutrient content of pulses?
14. Write a short note on lathyrism.
15. Explain the role of pulses in cookery.
16. Write a note on the nutritional significance of groundnuts.
17. Discuss the types of rancidity of fats.
18. Describe the role of fats and oils in food.
19. Discuss the classification of fruits.
20. Write a short note on the structure of vegetables.
21. Write short notes on types and medicinal value of chillies.
22. Give an account on the composition and extraction of active ingredients of bay leaves.
Part C
Answer ANY FOUR questions:
(4 X 10 =40)
23. Explain in detail the bioactive substances present in pulses, its biological activity and methods
of inactivation.
24. Discuss the nutritional composition and therapeutic uses of Soyabean.
25. Discuss the nutrient content and structure of cereals.
26. Write a detailed note on natural antioxidants from and vegetables.
27. Describe the composition and active ingredients of nutmeg and aniseeds.
28. Classify vegetables. Add notes on pigment and flavor constituents in vegetables.
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