My Profile
Active Members
TodayLast 7 Days
more...
Awards & Gifts
Online Exams
Fresher Jobs
Our fresher job section is exclusively for fresh graduates! Find jobs for freshers in major Indian
cities including Bangalore, Chennai, Hyderabad, Pune or Kochi
Resources
Find educational articles, blogs, discussion threads and other resources.
Colleges
Find details about any college in India or search for courses.
|
Download Model question papers & previous years question papers
|
Posted By: Lenin Member Level: Diamond Posted Date: 30 May 2008
|
2006 Indira Gandhi National Open University (IGNOU) Diploma Value Added Products from Fruits DPVI3 Food Chemistry and Physiology - December 2006 Question paper
Diploma Programme in Value Added Products from Fruits and Vegetables (DPVI)
Term-End Examination - December 2006
DPVI-003 : FOOD CHEMISTRY AND PHYSIOLOGY
Time : 2 hours
Maximum Marks : 50
Note : Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks.
1 . Define the following terms (10x1=10)
(i) Food Chemistry
(ii) Nutraceuticals
(iii) Biogas
(iv) Ripening
(v) Cultural practices
(vi) Planting density
(vii) Oligosaccharides
(viii) Polysaccharides
(ix) Essential amino acids
(x) Antioxidant
2. (a) What is a balanced diet ? (2)
(b) Give a few examples of food adulteration. (2)
(c) What are the different phases of growth in the life of a fruit ? (2)
(d) What is ripening ? (2)
(e) List out important changes during ripening of fruits. (2)
3. (a) Give two examples each of monosaccharides and disaccharides. (2)
(b) What is the basic molecule in pectin ? (2)
(c) Give two examples of vegetable gums, and their sources. (2)
(d) What is Maillard Browning ? (2)
(e) What is Hydrogenation ? (2)
4. (a) What are the building blocks of proteins ? Describe two main groups of proteins and their classification. (5)
(b) What is the importance of water as a constituent of the food ? What are the different forms in which it is present in the food ? Explain the hardness of water. (5)
5. (a) What is the difference between fat-soluble and water-soluble vitamins ? Name four fat-soluble vitamins. (2)
(b) Which vitamin is required for normal vision ? List a few foods rich in this vitamin. (2)
(c) What is the role of ethylene in fruit physiology ? (2)
(d) Name different sources of ethylene. (2)
(e) How can one minimize the deleterious effects of ethylene ? (2)
6. (a) What is ripening ? What are the physico-chemical changes during growth of storage organs ? (5)
(b) What is chilling injury? What are the symptoms of chilling injury in lemon and mango ? Enumerate the factors for controlling chilling injury. (5)
7. (a) How are high carbon dioxide and low oxygen detrimental to fruits and vegetables ? (2)
(b) What do you understand by fermentation ? (2)
(c) What are the attractive nutritional characteristics of fermented fruits and vegetables ? (2)
(d) Define wine and give examples of different varieties of wine used all over the world. (2)
(e) Why does winery prefer Saccharomyces cerevisiae ? (2)
8. Write short notes on any five of the following : (5x2=10)
(a) Protein denaturation
(b) Immobilised enzymes
(c) Hardness of water
(d) Flavouring agents
(e) Vitamin C
(f) Climacteric and Non-climacteric fruits and vegetables
(g) Vinegar
(h) Mineral deficiency disorders
Return to question paper search
|
|
|
Submit Previous Years University Question Papers and make money from adsense revenue sharing program
Are you preparing for a university examination? Download model question papers
and practise before you write the exam.
|
Watch TV Channels
|