FD6305 - FOOD CHEMISTRY (Syllabus) 2013-regulation Anna University

Title

FD6305	FOOD CHEMISTRY	LPTC

3003

AIM

The course aims to develop the knowledge of students in the basic area of Food Chemistry. This is necessary for effective understanding of food processing and technology subjects. This course will enable students to appreciate the similarities and complexities of the chemical components in foods.

OBJECTIVES

On completion of the course the students are expected to
• Be able to understand and identify the various food groups; the nutrient components (macro and micro), proximate composition.
• Be able to understand and identify the non-nutritive components in food, naturally present.
• Understand and use effectively, food composition tables and databases.
• Grasp the functional role of food components and their interaction in food products in terms of colour, flavour, texture and nutrient composition\

UNIT I	CARBOHYDRATES	9

Simple Sugars: mono and disaccharides, Hygroscopcity & solubility, optical rotation, mutarotation; sensory properties-sweetness index, caramelization, Maillard reaction; Glucose syrup, high fructose corn syrup, Dextrose Equivalent, Degree of polmerisation; Sugar alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods. Polysaccharides: Starch- amylose and amylopectin- properties, thickening & gelatinization, modified starches, resistant starch, Dextrins and dextrans, Starch hydrolsates – Malto dextrins and dextrins; Pectins, gums & seaweeds- gel formation & viscosity. Fiber- Cellulose & hemicellulose; Food sources, functional role and uses in foods.

UNIT II	PROTEINS	9

Review of protein structure & conformation; Properties & reactions of proteins in food systems: Dissociation, optical activity, solubility, hydration, swelling, foam formation & stabilization, gel formation, emulsifying effect, thickening & binding, amino acids in Maillard reaction, denaturation; Food enzymes ; Texturized proteins; Food sources, functional role and uses in foods.

UNIT III	LIPIDS	9

Review of structure, composition & nomenclature of fats. Non-glyceride components in fats & oils; Properties of fats & oils: crystal formation, polymorphism, melting points, plasticity, isomerisation, unsaturation; Modification of fats: hydrogenation- cis and trans isomers, interesterification, acetylation, winterization; Hydrolytic rancidity & oxidative rancidity; radiolysis Shortening power of fats, tenderization, emulsification, frying- smoke point, auto oxidation, polymerization; Fat replacements; Food sources, functional role and uses in foods

UNIT IV	WATER

A.	WATER	2

Chemistry, physical properties, free bound & entrapped water, water activity. Drinking water, mineral water, water hardness, water quality for food processing

B.	MINERALS & VITAMINS	1

Mineral & vitamin content of foods- Food and Pharmaceutical grades; stability & degradation in foods.

C.	COLOUR, FLAVOUR & AROMA COMPONENTS	6

Naturally occurring colours, acids, other flavour & aroma components present in herbs, spices, coffee, tea, cocoa, fruits, vegetables & fermented products; Synthetic Colours and Natuarally similar /artificial flavours, Threshold values, off flavours & food taints.

D.	OTHER COMPONENTS	4

Naturally occurring toxic substances, protease inhibitors, bioactive components: phytates, polyphenols, saponins, phytoestrogens etc.

UNIT V	FOOD GROUPS & COMPOSITION	5

Food groups, proximate composition, food composition tables- uses, food composition data bases.

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Chopra, H.K. and P.S. Panesar. “ Food Chemistry”. Narosa, 2010.
2. Meyer, Lillian Hoagland. “ Food Chemistry”. CBS Publishers, 1987.
3. Deman, John M. “Principles of Food Chemistry”. 3rd Edition. Springer, 1999.
4. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. 2nd Edition, Kluwer-Academic, Springer, 2003.

REFERENCES:

1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. “Nutritive Value of Indian Foods”. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. “Fennema’s Food Chemistry”. 4th Edition, CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. “Food Chemistry”, 3rd Rev. Edition, Springer-Verlag, 2004.
4. Walstra, P. “ Physical Chemistry of Foods”. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. “Introduction to Food Chemistry”. CRC Press, 2005.