FST 251/6298 FOOD CHEMISTRY
Unit I (5 Lectures)
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 (10 Lectures)
Carbohydrates: Role of carbohydrates in food industry, sugars starch, cellulose, glucans, hemicellulose, gums, pectic substances, polysaccharides. Plant pigments and their role in food industry.
Proteins: Major protein systems and factors affecting them, the nature of interaction in proteins derived from milk. Egg proteins, meat proteins, fish muscle proteins, oil seed proteins and cereal proteins.
Unit III (10 Lectures)
Lipids: Refining of crude oils, hydrogenation and winterization. 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.
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 IV (8 Lectures)
Meat & Fish : Nature of muscle & its conversion to meat. Edible fish. Changes produced during processing of meat and fish. Post harvest changes in fruits and vegetables, respiration, ripening, flavour, colour and texture.
Unit V (6 Lectures)
Enzymatic and non enzymatic browning in foods.
Additives, Emulsifiers, Antioxidants & their role in product preparation.
References :-
Food Chemistry by Lillian Hoagland Meyer
Food chemistry by Owen R. Fennema
Food chemistry by H..K Chopra P.S Panesar
Food theory and application second edition by Jane Bowers