Other Bachelor Degree- TECHNOLOGY OF FOOD FLAVOURANTS & COLOURANTS (Karunya University, Coimbatore-2010)

Reg. No. ________                                                                                                                                                   

Karunya University

(Karunya Institute of Technology and Sciences)

(Declared as Deemed to be University under Sec.3 of the UGC Act, 1956)

 

End Semester Examination – November/December 2010

 

Subject Title: TECHNOLOGY OF FOOD FLAVOURANTS & COLOURANTS                             

                                                                                                                                                 Time: 3 hours

Subject Code:            09FP308                                                                                                          Maximum Marks: 100          

                                                                                                                                                                                                                                              

Answer ALL questions (5 x 20 = 100 Marks)

 

1.         Compulsory:

 

a.  What are the basic tastes? Discuss in detail on the structure, activity, relationship between             chemicals and their taste perception.                                                                                                                                                                                                          (14)

b.  What are taste modifiers?                                                                                                                                                          (3)

c.  What are flavor enhancers?                                                                                                                                                        (3)

 

2.         Discuss in detail on the aroma developed during thermal processing of food products.

(OR)

3.         a.         What are essential oils? Discuss in detail on the methods of production of essential oils.

(15)

            b.         What are oleoresins? Discuss briefly on the supercritical fluid extraction of oleoresins.

(5)

 

4.    a.  Discuss in detail on the stability of chlorophyll pigments and the effect of various methods           of Food processing on their stability.                                                                                                                                                                                                           (10)

       b.  Write short notes on the following                                                                                                                                  (10)

            i)          Stability of carotenoids           (ii)        Annatto colours          (iii)                   Caramel colour

(iv) curcuminoids

(OR)

5.         Discuss in detail on the methods for production of dried colours.

 

6.         a.         Discuss in detail on the anthocyanins and their stability.                                                                                           (15)

b.    Discuss in brief on the general methods employed for hairy root induction and its application.                                                                                                                                                                                                                                    (5)

(OR)

7.         a.         Discuss in detail on the betalains and their methods of production of betalain colorant.

(12)

            b.         Discuss in detail on the fermentative production of Monascus pigments.                                                                 (8)

 

8.         a.         Discuss in detail on the head-space techniques of aroma analysis.                                                                             (12)

            b.         Write briefly on the Likens and Nickerson method of flavor extraction.                                                                       (8)

(OR)

9.         a.         Discuss in detail on

                        i)          Multidimensional gas chromatography                                                                                                                    (8)

ii)      Classical two dimensional gas chromatography                                                                                                                                (8)

            b.         Write briefly on electronic nose technology.                                                                                                                       (4)

 

 

Earning:  ₹ 0.00/-