Test Papers / Previous Question Papers of IGNOU BPVI3 Food Chemistry and Physiology December 2006

Diploma Programme in Value Added Products from Fruits and Vegetables (DPVI)

Term-End Examination - December 2006

BPVI-003 : FOOD CHEMISTRY AND PHYSIOLOGY

Time : 2 hours
Maximum Marks : 50

Note : Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks.

1 . Define the following terms (10x1=10)
(i) Food Chemistry
(ii) Nutraceuticals
(iii) Biogas
(iv) Ripening
(v) Cultural practices
(vi) Planting density
(vii) Oligosaccharides
(viii) Polysaccharides
(ix) Essential amino acids
(x) Antioxidant

2. (a) What is a balanced diet ? (2)

(b) Give a few examples of food adulteration. (2)

(c) What are the different phases of growth in the life of a fruit ? (2)

(d) What is ripening ? (2)

(e) List out important changes during ripening of fruits. (2)

3. (a) Give two examples each of monosaccharides and disaccharides. (2)

(b) What is the basic molecule in pectin ? (2)

(c) Give two examples of vegetable gums, and their sources. (2)

(d) What is Maillard Browning ? (2)

(e) What is Hydrogenation ? (2)

4. (a) What are the building blocks of proteins ? Describe two main groups of proteins and their classification. (5)

(b) What is the importance of water as a constituent of the food ? What are the different forms in which it is present in the food ? Explain the hardness of water. (5)

5. (a) What is the difference between fat-soluble and water-soluble vitamins ? Name four fat-soluble vitamins. (2)

(b) Which vitamin is required for normal vision ? List a few foods rich in this vitamin. (2)

(c) What is the role of ethylene in fruit physiology ? (2)

(d) Name different sources of ethylene. (2)

(e) How can one minimize the deleterious effects of ethylene ? (2)

6. (a) What is ripening ? What are the physico-chemical changes during growth of storage organs ? (5)

(b) What is chilling injury? What are the symptoms of chilling injury in lemon and mango ? Enumerate the factors for controlling chilling injury. (5)

7. (a) How are high carbon dioxide and low oxygen detrimental to fruits and vegetables ? (2)

(b) What do you understand by fermentation ? (2)

(c) What are the attractive nutritional characteristics of fermented fruits and vegetables ? (2)

(d) Define wine and give examples of different varieties of wine used all over the world. (2)

(e) Why does winery prefer Saccharomyces cerevisiae ? (2)

8. Write short notes on any five of the following : (5x2=10)

(a) Protein denaturation
(b) Immobilised enzymes
(c) Hardness of water
(d) Flavouring agents
(e) Vitamin C
(f) Climacteric and Non-climacteric fruits and vegetables
(g) Vinegar
(h) Mineral deficiency disorders