FST 70291 Food Chemistry
Unit I
Unit I
Water: States of water; chemical and physical properties; free, bound & entrapped water; water activity.
Water: States of water; chemical and physical properties; free, bound & entrapped water; water activity.
Unit II
Unit II
Carbohydrates Simple sugars: mono and disaccharides; physical properties of sugars hygroscopicity, solubility, sweetness; chemical properties – hydrolysis, caramelization, maillard reaction; functional properties of sugars; Natural and alternative sweeteners. Oligosaccharides: Classification, occurrence and uses in foods. Polysaccharides: Starch- structure (amylose and amylopectin); sources and functional properties-gelatinization and factors affecting gelatinization, gelation, retrogradation, dextrinization and hydrolysis of starch (maltodextrins and dextrins); Modified starches – pregelatinized starch, oxidized starches, cross-linked starches, thin boiling starches; Resistant starch. Food applications of native and modified starch. Non starch polysaccharides: Pectins, gums & seaweeds- gel formation & viscosity. Fiber- Cellulose & hemicellulose; food sources, functional role and uses in foods.
Carbohydrates Simple sugars: mono and disaccharides; physical properties of sugars hygroscopicity, solubility, sweetness; chemical properties – hydrolysis, caramelization, maillard reaction; functional properties of sugars; Natural and alternative sweeteners. Oligosaccharides: Classification, occurrence and uses in foods. Polysaccharides: Starch- structure (amylose and amylopectin); sources and functional properties-gelatinization and factors affecting gelatinization, gelation, retrogradation, dextrinization and hydrolysis of starch (maltodextrins and dextrins); Modified starches – pregelatinized starch, oxidized starches, cross-linked starches, thin boiling starches; Resistant starch. Food applications of native and modified starch. Non starch polysaccharides: Pectins, gums & seaweeds- gel formation & viscosity. Fiber- Cellulose & hemicellulose; food sources, functional role and uses in foods.
Unit III
Unit III
Protein: Review of amino acid/protein structure & conformation; Properties & reactions of proteins in food systems: dissociation, optical activity, solubility, hydration, swelling, foam formation & stabilization, gel formation, emulsifying effect, thickening and binding, protein denaturation; Texturized proteins.
Protein: Review of amino acid/protein structure & conformation; Properties & reactions of proteins in food systems: dissociation, optical activity, solubility, hydration, swelling, foam formation & stabilization, gel formation, emulsifying effect, thickening and binding, protein denaturation; Texturized proteins.
Unit IV
Unit IV
Lipids: Review of chemistry and classification of fats and fatty acids; Physical properties of fats and oils: crystal formation, polymorphism, melting points, plasticity, isomerisation; Chemical reactions of fats: polymerization and rancidity; Modification of fats: hydrogenationcis and trans isomers, interesterification, acetylation, winterization; Food sources, functional role and uses in foods: colour, flavor, texture, shortening power of fats, tenderization, emulsification, frying (smoke point, auto oxidation, polymerization); fat replacers.
Lipids: Review of chemistry and classification of fats and fatty acids; Physical properties of fats and oils: crystal formation, polymorphism, melting points, plasticity, isomerisation; Chemical reactions of fats: polymerization and rancidity; Modification of fats: hydrogenationcis and trans isomers, interesterification, acetylation, winterization; Food sources, functional role and uses in foods: colour, flavor, texture, shortening power of fats, tenderization, emulsification, frying (smoke point, auto oxidation, polymerization); fat replacers.
Unit V
Unit V
Enzymes Nomenclature and classification; specificity of enzyme reactions; enzyme inhibitors; enzymatic browning; enzymes as aids in food processing operations – carbohydrases, proteases, lipases, oxidoreductases.
Enzymes Nomenclature and classification; specificity of enzyme reactions; enzyme inhibitors; enzymatic browning; enzymes as aids in food processing operations – carbohydrases, proteases, lipases, oxidoreductases.
Unit VI
Unit VI
Colloidal dispersions and emulsions Dispersions: types (emulsions, solutions, gel and foam) and characteristics; emulsions: types, formation and factors contributing to stability; emulsifying agents.
Colloidal dispersions and emulsions Dispersions: types (emulsions, solutions, gel and foam) and characteristics; emulsions: types, formation and factors contributing to stability; emulsifying agents.
Unit VII
Unit VII
Pigments and colourants Natural pigments (carotenoids, anthocyanins, chlorophyll, myoglobin and haemoglobin)- chemistry, occurrence, properties and changes during food processing; Natural and synthetic colourants: sources, permissible levels and use in foods.
Pigments and colourants Natural pigments (carotenoids, anthocyanins, chlorophyll, myoglobin and haemoglobin)- chemistry, occurrence, properties and changes during food processing; Natural and synthetic colourants: sources, permissible levels and use in foods.
Unit VIII
Unit VIII
Flavour Natural flavor compounds – Fatty acids, alcohols, esters, aldehydes, ketones, phenols, sulphur compounds.Flavour enhancers, synthetic flavouring substances.
Flavour Natural flavor compounds – Fatty acids, alcohols, esters, aldehydes, ketones, phenols, sulphur compounds.Flavour enhancers, synthetic flavouring substances.