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M.F.N – 008
Principles of Food Science IGNOU MFN 008 Solved Assignment 2022-23
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Assignment
I
1. a) What is amylose
and amylopectin? Enlist different properties of starch and its application in
food industry.
b) Discuss the role of
modified starches in food and confectionery industries.
c) What is agar? Write
about its application in food industry.
2. a) What are the
different deteriorative changes that occur in fats and oils? Describe briefly.
b) Describe the
different biological functions of protein in our body.
c) What is tyndall
effect?
3. a) What is invert
sugar? Give an example. Explain its uses in food industry.
b) What is Rheology of
foods? What are the different textural parameters observed in foods?
c) Write about the
different methods of pasteurization.
4. a) Briefly describe
the role of irradiation and fermentation in food industry.
b) Describe the
alterations that occur in egg during processing and storage.
c) What are the factors
that affect the quality of taste in food?
5. a)What is
atmospheric dehydration ? Enlist the different dryers used in the food
industry.
b) Briefly discuss the
primary processing of the following:
i. Cereals
ii. Pulses
6. a) Briefly discuss
different phases of developing a new product.
b) Discuss the functional
role of sugars in foods.
7. a) What are
biocatalysts? Explain their role in food industry.
b) Write in brief about
foams and emulsions.
c) Explain different
properties of solution which are important in food preparation.
8. a) Explain different
freezing systems used in food industry.
b) Discuss the role of
sensory evaluation in food product development.
c) What is functional
food? Explain by giving examples.
Assignment
II
1. Explain the following in 2-3 sentences. Also give
the structure wherever possible.
I. Monomeric enzymes
II. Whey Protein
Concentrate
III. Antioxidants
IV. Class I and class
II preservatives
V. Minimally processed
foods
2. Describe the relationship between the following sets
of terms
i) Caramelization and
Maillard Reactions
ii) Protein Concentrate
and Protein Isolate
iii) Cellulose and
Hemicellulose
iv) Solar drying and
Mechanical dehydrator
v) Pasteurization and
canning
3. Match the following:
I Zymase A Cobalt-60
II Food Irradiation B Food preservative
III Sulphur dioxide C Microbial protein
IV Curdlan D Fermentation
V SCP E Microbial
polysaccharide
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