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Food Chemistry
Paper Code:
FSQ 102
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students:
- To Know the major and minor components of Fats
- Composites and properties of foods
9.00
Unit I:
- Introduction to Food Chemistry water and ice
- Moisture in Foods
- Hydrogen Bonding
- Bound Water
- Water activity and Food Stability
- Emulsions: Formation, stability, surfactants and emulsifiers.
- Foams: Structure, formation and stabilization
6.00
Unit II:
Carbohydrates
- Classification
- Hydrolytic reactions, solubility and crystallization, hygroscopity, colligative properties, textural contribution, non enzymatic browning
- Functions mono, oligo and polysaccharides in foods
- Other sweetening agents
- Changes on cooking and processing
12.00
Unit III:
Lipid
- Nomenclature classification
- Physical aspects
- Chemical aspects
- Emulsion and emulsifiers
- Chemistry on Fat and oil Processing
- Role of foods lipids in flavor
10.00
Unit IV:
Proteins
- Amino Acids, Peptides and Proteins
- Physio-chemical Properties
- Denaturation
- Modification of food proteins through processing and storage
Enzymes
- Nomenclature
- Definite specificity
- Catalysis regulation Kinetics
- Factors influencing enzyme activity
- Controlling enzyme action
- Enzyme added to food during processing
- Enzyme inhibitors in food
8.00
Unit V:
Vitamin and Mineral
- Structure function
- General courses for loss in foods
- Fortification, enrichment, restoration
Pigment in foods
- Structures
- Chemical and physical properties
- Effect of processing and storage
Flavours
- Vegetable, fruit and spice flavors from ferments and sea foods
References:
- Food chemistry ed. Or feneema 2 ed.
- Food chemistry lillan Hoagland Meger
- Food Chemistry He mann
- Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
- Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
Academic Year:
