M.Sc. DEGREE EXAMINATION – FOOD CHEMISTRY
THIRD SEMESTER – NOVEMBER 2010
FP 3800 - FUNDAMENTALS OF AGRO PRODUCTS
Date : 29-10-10 Dept. No.
Time : 9:00 - 12:00
Max. : 100 Marks
Answer ALL questions .
Part- A
(10

2 = 20 marks)
1.
What are sesamol and sesamin?
2.
Write the botanical name of sunflower and palm nuts.
3.
What are textured vegetable proteins?
4.
Write the nutritional significance of peanut milk.
5.
What are plant pigments? Mention the role of it in plant tissues.
6.
What is a) pearling, b) parching?
7.
What is mutual supplementation?
8.
Name the carbohydrate that causes flatulence in man and how to reduce their amount?
9.
What is a) ageing of rice, b) flaking of rice?
10.
What are gluten proteins? Give any one application of gluten in the food industry.
Answer any EIGHT questions .
Part – B
11. Explain the health benefits of Soy bean.
(8
12. Explain the canning technique generally employed in food processing industries.
13. Explain the advantages of blanching of vegetables.
14. What is the purpose of adding artificial preservatives to fruit juices?
15. Describe the basic requirement of a fat to be used as a shortening agent.
16. Explain the medicinal applications of any two pulses.
17. Write short notes on any five products of wheat?

5 = 40 marks)
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18. What is a) degerminated flour b) corn starch c)rice starch d) rice bran e)aromaticrice?
19. Write short notes on a) finger millet, b) maize?
20. Explain lathyrism.
21. Discuss the nutritional contribution of pulses to the diet.
22. Give the structure, composition and medicinal value of
a) turmeric b) coriander seeds.
Answer any FOUR questions .
Part-C
(4

10 = 40 marks)
23. Explain the preparation of coconut oil and toddy. Explain the importance of
tender coconut water.
24. Explain the nutritional uses of soybean milk and soybean oil. Write a note on
peanut butter.
25. Write a detailed note on the chemical composition of plant cells. What are the
possible steps that can be taken to minimize the nutritional loss of vegetables
during cooking.
26. Explain the structure of cereals with a neat diagram, give their composition and
their nutritive value.
27. Discuss the nutritional composition of a) rice, b) jowar, c) ragi.
28. Discuss the antinutritional factors present in pulses and their toxic effects
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