FST 70291 Food Chemistry

Unit I

Introduction to Chemistry:  Atom, Element, Compound, Mixture, pH, Water activity, Relative Humidity, Oxidation, Reduction, Condensation, Hydrolysis, Type of solutions, Type of bonds: Hydrogen bond, Ionic Bond, Covalent bond; Functional groups, pH, Colloidal system in foods

 Unit II

Chemical changes in carbohydrates: Isomerization, Optical isomerism, Caramelization, Epimerization, Tautomerization, Enantiomerization, Diasteromerization, Crystallinity, Gelatinization, Retrogradation, Glass Transition, Birefringence, Degree of substitution,  Dextrose equivalent, X-ray Diffraction, 

Unit III

Chemical changes in proteins and fats: Chemistry of amino acids, Peptide Linkages, Deamination, Transamination, Denaturation, Maillard reaction, Protein oxidation, Racemization, Putrefaction, Gelation, Emulsification, Texturization, Phosphorylation, Glycosylation, Acetylation, Ubiquitination, Polymerization, Hydrolysis of fat, Rancidity: oxidative, hydrolytic, enzymatic; Reversion, Interesterification, Hydrogenation

 Unit IV

Introduction to bioactive compounds: Chlorophyll, Carotenoids, Flavonoids, Alkaloids, Phenolic compounds, Phytosterols, Terpenoids, Isoprenoids, Saponins, Functions of bioactive compounds in foods, Effect of processing on bioactive compounds

  Unit V

Instruments to measure changes in food: Chromatography, DSC, FTIR, RVA, Mixograph, Alveograph, Farinograph, Amylograph, SEM, TEM, Microkjeldhal, Viscometer, Rheometer

UNIT - I Water molecule, hydrogen bonding, different types of water, physical properties of water, water activity and its role in food processing and storage, industrial and nutritional significance of water. UNIT - II Carbohydrates: Role of carbohydrates in food industry, sugars starch, cellulose, glucans, emicellulose, gums, pectic substances, polysaccharides. Plant pigments and their role in food industry. Modified celluloses and starches. Proteins: Nature of food proteins (plant and animal proteins). Properties of proteins (electrophoresis, sedimentation, amphoterism and denaturation). Functional properties of proteins eg. organoleptic, solubility, viscosity, binding gelation / texturization, emulsification, foaming. The nature of interaction in proteins derived from milk. Egg proteins, meat proteins, fish muscle proteins, oil seed proteins and cereal proteins. UNIT - III Lipids: Refining of crude oils, hydrogenation, Interesterification and winterization. Characteristics - Physical properties-melting point, softening point, specific gravity, refractive index, smoke, flash and fire point, turbidity point; Chemical properties- reichert meissel value, polenske value, iodine value, peroxide value, saponification value. Effect of frying on fats.Changes in fats and oilsrancidity, lipolysis, flavor reversion. Vegetables and animal fats, margarine, lard, butter, oleo oil and their use in cooking, frying and shortening. Flavour changes in fats and oils. Lipid oxidation, factors affecting lipid oxidation, autooxidation, biological significance of auto-oxidized lipids. UNIT - IV Enzymes: Enzyme activity in different food systems, commercial availability, food enzyme technology, immobilization of enzymes, removal of toxicants through enzymes, flavour production by enzymes. Vitamins: Role of vitamins in food industry, effect of various processing treatments and fortification of foods. UNIT - V Enzymatic and non-enzymatic browning in foods. Chemical and functional properties of minerals in foods. REFERENCES: 1. Food Chemistry by Lillian Hoagland Meyer 2. Food chemistry by Owen R. Fennema 3. Food chemistry by H. K Chopra P.S Panesar 4. Food theory and application second edition by Jane Bowers Course Outcomes: a) Students will able to know the chemistry underline the properties and the reactions of various food components. b) Properties of food molecules and the interaction with other food constituents. c) Students will acquire knowledge of biochemical reaction responsible for quality of food. d) Students will gain sufficient knowledge of food chemistry to control reaction in food. e) It will helps in creating understanding about food constituents and their impact on palatability during processing.