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    2nd Year / Hotel Management Subject: Food Science-II

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    mehtakvijay
    The document discusses various raw materials used in food science and preparation. It defines and explains: (1) Gluton as a protein found in wheat and other grains that gives dough its elastic and cohesive properties. (2) Hydrogenation as the process of adding hydrogen to unsaturated vegetable oils to increase their melting point and prevent spoilage. This can have both desirable effects like a higher melting point as well as undesirable effects like increased saturated fat content. (3) Pigments as natural or artificial colorings found in foods.

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    Download as PDF, TXT or read online from Scribd

    2nd Year / Hotel Management Subject: Food Science-II

    Uploaded by

    mehtakvijay
    29 views1 page
    The document discusses various raw materials used in food science and preparation. It defines and explains: (1) Gluton as a protein found in wheat and other grains that gives dough its elastic and cohesive properties. (2) Hydrogenation as the process of adding hydrogen to unsaturated vegetable oils to increase their melting point and prevent spoilage. This can have both desirable effects like a higher melting point as well as undesirable effects like increased saturated fat content. (3) Pigments as natural or artificial colorings found in foods.

    Original Description:

    Diploma in Engineering paper 1236n

    Original Title

    1236-N

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    © Attribution Non-Commercial (BY-NC)

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    The document discusses various raw materials used in food science and preparation. It defines and explains: (1) Gluton as a protein found in wheat and other grains that gives dough its elastic and cohesive properties. (2) Hydrogenation as the process of adding hydrogen to unsaturated vegetable oils to increase their melting point and prevent spoilage. This can have both desirable effects like a higher melting point as well as undesirable effects like increased saturated fat content. (3) Pigments as natural or artificial colorings found in foods.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views1 page

    2nd Year / Hotel Management Subject: Food Science-II

    Uploaded by

    mehtakvijay
    The document discusses various raw materials used in food science and preparation. It defines and explains: (1) Gluton as a protein found in wheat and other grains that gives dough its elastic and cohesive properties. (2) Hydrogenation as the process of adding hydrogen to unsaturated vegetable oils to increase their melting point and prevent spoilage. This can have both desirable effects like a higher melting point as well as undesirable effects like increased saturated fat content. (3) Pigments as natural or artificial colorings found in foods.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Q.

    Describe the characteristic of the various Raw materials. 10 Explain the following terms i) ii) Gluton Hydrogenation 2x5=10

    No. of Printed Pages : 2 Roll No. .................. 2nd Year / Hotel Management

    1236-N

    Q.6

    Subject : Food Science-II Time : 3 Hrs. Note: Solve all Question. Q.1 Explain the process of Hydrogenation of Oil. 10 What are the desirable and undesirable effect in food preparation. 10 Classified fat explain the way of preventing oil deterioration. 10 Give the effect of heat on protein and fat. 10 M.M. : 75

    iii) Pigments iv) Clarification of Fat. v) Q.7 a) b) Chlorophyll What are function fo protein explain it.10 What are sources of protein 5

    Q.2

    Q.3

    Q.4

    (180)

    (2)

    1236-N

    (1)

    1236-N

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