FOOD CHEMISTRY THEORY

Paper Code:

FSQ-102

Credits:

3

Contact Hours:

45.00

Max. Marks:

100.00

Objective:

This course will enable the students:

To Know the major and minor components of Foods
Composites and properties of foods

9.00

Unit I:

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

9.00

Unit II:

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

9.00

Unit III:

UNIT III

Lipid

Nomenclature classification
Physical aspects
Chemical aspects
Emulsion and emulsifiers
Chemistry on Fat and oil Processing
Role of foods lipids in flavor

9.00

Unit IV:

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

9.00

Unit V:

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

Essential Readings:

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: