FT3207 FOOD CHEMISTRY SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 3RD SEMESTER SYLLABUS REGULATION 2008 2011-2012 BELOW IS THE ANNA UNIVERSITY THIRD SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011-2012 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT3207 FOOD CHEMISTRY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the basic area of Food Chemistry.
This is necessary for effective understanding of food processing and technology subjects.
This course will enable students to appreciate the similarities and complexities of the
chemical components in foods.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the various food groups; the nutrient components
(macro and micro), proximate composition.
Be able to understand and identify the non-nutritive components in food, naturally
present.
Understand and use effectively, food composition tables and databases.
Grasp the functional role of food components and their interaction in food products in
terms of colour, flavour, texture and nutrient composition
27
UNIT I CARBOHYDRATES 9
Simple Sugars: mono and disaccharides, Hygroscopcity & solubility, optical rotation,
mutarotation; sensory properties-sweetness index, caramelization, Maillard reaction;
Glucose syrup, high fructose corn syrup, Dextrose Equivalent, Degree of polmerisation;
Sugar alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods.
Polysaccharides: Starch- amylose and amylopectin- properties, thickening & gelatinization,
modified starches, resistant starch, Dextrins and dextrans, Starch hydrolsates – Malto
dextrins and dextrins; Pectins, gums & seaweeds- gel formation & viscosity. Fiber- Cellulose
& hemicellulose; Food sources, functional role and uses in foods.
UNIT II PROTEINS 9
Review of protein structure & conformation; Properties & reactions of proteins in food
systems: Dissociation, optical activity, solubility, hydration, swelling, foam formation &
stabilization, gel formation, emulsifying effect, thickening & binding, amino acids in Maillard
reaction, denaturation; Food enzymes ; Texturized proteins; Food sources, functional role
and uses in foods.
UNIT III LIPIDS 9
Review of structure, composition & nomenclature of fats. Non-glyceride components in fats
& oils; Properties of fats & oils: crystal formation, polymorphism, melting points, plasticity,
isomerisation, unsaturation; Modification of fats: hydrogenation- cis and trans isomers,
interesterification, acetylation, winterization; Hydrolytic rancidity & oxidative rancidity;
radiolysis Shortening power of fats, tenderization, emulsification, frying- smoke point, auto
oxidation, polymerization; Fat replacements; Food sources, functional role and uses in foods
UNIT IV WATER
A. WATER 2
Chemistry, physical properties, free bound & entrapped water, water activity. Drinking water,
mineral water, water hardness, water quality for food processing
B. MINERALS & VITAMINS 1
Mineral & vitamin content of foods- Food and Pharmaceutical grades; stability & degradation
in foods.
C. COLOUR, FLAVOUR & AROMA COMPONENTS 6
Naturally occurring colours, acids, other flavour & aroma components present in herbs,
spices, coffee, tea, cocoa, fruits, vegetables & fermented products; Synthetic Colours and
Natuarally similar /artificial flavours, Threshold values, off flavours & food taints.
D. OTHER COMPONENTS 4
Naturally occurring toxic substances, protease inhibitors, bioactive components: phytates,
polyphenols, saponins, phytoestrogens etc.
UNIT V FOOD GROUPS & COMPOSITION 5
Food groups, proximate composition, food composition tables- uses, food composition data
bases.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Chopra, H.K. and P.S. Panesar. “ Food Chemistry”. Narosa, 2010.
2. Meyer, Lillian Hoagland. “ Food Chemistry”. CBS Publishers, 1987.
3. Deman, John M. “Principles of Food Chemistry”. 3rd Edition. Springer, 1999.
4. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. 2nd Edition, Kluwer-
Academic, Springer, 2003.
REFERENCES
1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. “Nutritive Value of
Indian Foods”. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. “Fennema’s Food Chemistry”. 4th
Edition, CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. “Food Chemistry”, 3rd Rev. Edition, Springer-
Verlag, 2004.
4. Walstra, P. “ Physical Chemistry of Foods”. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. “Introduction to Food Chemistry”. CRC Press, 2005.
FT3207 FOOD CHEMISTRY L T P C
3 0 0 3
AIM
The course aims to develop the knowledge of students in the basic area of Food Chemistry.
This is necessary for effective understanding of food processing and technology subjects.
This course will enable students to appreciate the similarities and complexities of the
chemical components in foods.
OBJECTIVES
On completion of the course the students are expected to
Be able to understand and identify the various food groups; the nutrient components
(macro and micro), proximate composition.
Be able to understand and identify the non-nutritive components in food, naturally
present.
Understand and use effectively, food composition tables and databases.
Grasp the functional role of food components and their interaction in food products in
terms of colour, flavour, texture and nutrient composition
27
UNIT I CARBOHYDRATES 9
Simple Sugars: mono and disaccharides, Hygroscopcity & solubility, optical rotation,
mutarotation; sensory properties-sweetness index, caramelization, Maillard reaction;
Glucose syrup, high fructose corn syrup, Dextrose Equivalent, Degree of polmerisation;
Sugar alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods.
Polysaccharides: Starch- amylose and amylopectin- properties, thickening & gelatinization,
modified starches, resistant starch, Dextrins and dextrans, Starch hydrolsates – Malto
dextrins and dextrins; Pectins, gums & seaweeds- gel formation & viscosity. Fiber- Cellulose
& hemicellulose; Food sources, functional role and uses in foods.
UNIT II PROTEINS 9
Review of protein structure & conformation; Properties & reactions of proteins in food
systems: Dissociation, optical activity, solubility, hydration, swelling, foam formation &
stabilization, gel formation, emulsifying effect, thickening & binding, amino acids in Maillard
reaction, denaturation; Food enzymes ; Texturized proteins; Food sources, functional role
and uses in foods.
UNIT III LIPIDS 9
Review of structure, composition & nomenclature of fats. Non-glyceride components in fats
& oils; Properties of fats & oils: crystal formation, polymorphism, melting points, plasticity,
isomerisation, unsaturation; Modification of fats: hydrogenation- cis and trans isomers,
interesterification, acetylation, winterization; Hydrolytic rancidity & oxidative rancidity;
radiolysis Shortening power of fats, tenderization, emulsification, frying- smoke point, auto
oxidation, polymerization; Fat replacements; Food sources, functional role and uses in foods
UNIT IV WATER
A. WATER 2
Chemistry, physical properties, free bound & entrapped water, water activity. Drinking water,
mineral water, water hardness, water quality for food processing
B. MINERALS & VITAMINS 1
Mineral & vitamin content of foods- Food and Pharmaceutical grades; stability & degradation
in foods.
C. COLOUR, FLAVOUR & AROMA COMPONENTS 6
Naturally occurring colours, acids, other flavour & aroma components present in herbs,
spices, coffee, tea, cocoa, fruits, vegetables & fermented products; Synthetic Colours and
Natuarally similar /artificial flavours, Threshold values, off flavours & food taints.
D. OTHER COMPONENTS 4
Naturally occurring toxic substances, protease inhibitors, bioactive components: phytates,
polyphenols, saponins, phytoestrogens etc.
UNIT V FOOD GROUPS & COMPOSITION 5
Food groups, proximate composition, food composition tables- uses, food composition data
bases.
TOTAL : 45 PERIODS
TEXT BOOKS
1. Chopra, H.K. and P.S. Panesar. “ Food Chemistry”. Narosa, 2010.
2. Meyer, Lillian Hoagland. “ Food Chemistry”. CBS Publishers, 1987.
3. Deman, John M. “Principles of Food Chemistry”. 3rd Edition. Springer, 1999.
4. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. 2nd Edition, Kluwer-
Academic, Springer, 2003.
REFERENCES
1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. “Nutritive Value of
Indian Foods”. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. “Fennema’s Food Chemistry”. 4th
Edition, CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. “Food Chemistry”, 3rd Rev. Edition, Springer-
Verlag, 2004.
4. Walstra, P. “ Physical Chemistry of Foods”. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. “Introduction to Food Chemistry”. CRC Press, 2005.
No comments:
Post a Comment
Any doubt ??? Just throw it Here...