UNIT 1:
Classification; Simple Sugars: mono and disaccharides, Hygroscopicity and solubility, optical rotation, muta Rotation.
Classification; Simple Sugars: mono and disaccharides, Hygroscopicity and solubility, optical rotation, muta Rotation.
Pectins, gums and seaweeds – structure &properties. Dietary fibres - Food sources, functional role.
Oligosaccharides: structure and occurrence.
Polysaccharides: Starch-amylose and amylopectin-properties, Cellulose
Sweetness: structure-activity relationship and sweetness index; Dextrose Equivalent; Sugar alcohols.
UNIT 2:
Fatty acids - classification. Lipids - classification - simple and compound lipids, sterols. Food lipids and health.
Fatty acids - classification. Lipids - classification - simple and compound lipids, sterols. Food lipids and health.
Physical properties of fats and oils: crystal formation, polymorphism, melting point, plasticity.
Shortening power of fats, smoke point.
Chemical properties of fats – Hydrolysis, saponification, halogenation.
Hydrolytic rancidity and oxidative rancidity. Chemical constants.
UNIT 3:
Amino acids - Definition, structure and classification.
Protein - classification and structural conformation, Food sources and biological role.
Protein - classification and structural conformation, Food sources and biological role.
Properties of proteins in food systems: solubility, hydration, foam formation & stabilization, gel formation, emulsifying effect. Denaturation.
Properties of proteins in food systems: solubility, hydration, foam formation & stabilization, gel formation, emulsifying effect. Denaturation.
Properties of proteins in food systems: solubility, hydration, foam formation & stabilization, gel formation, emulsifying effect. Denaturation.
