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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
SECOND SEMESTER – APRIL 2011
FP 2950 - HERBS AND SPICES
Date : 11-04-2011
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
Part A
Answer all the questions.
(10x2=20)
1. Define a spice
2. List any two insect repellent properties of spices.
3. Write the botanical name for ginger and garlic
4. Define the following with relation to spices and herbs:
A. Quality
B. Authenticity
5. Mention any two International organisations involved in maintaining the quality of spices around
the world.
6. What are the types of turmeric available in the spice world?
7. Mention any four therapeutic properties of coriander.
8. List the chemical constituents of vanilla.
9. Name ANY TWO medicinal uses of cumin.
10. What are the curing methods adopted in vanilla processing?
Part B
Answer any eight questions.
(8 x 5 =40)
11. Explain the functional properties of black pepper.
12. Discuss the insect repellent properties of spices.
13. Explain the functional properties of cinnamon and garlic.
14. Write a note on medicinal properties of ginger.
15. Briefly discuss the cultivation and post harvest practices of coriander.
16. Explain the post harvest processing of turmeric.
17. Enumerate the physical methods employed in the detection of adulterants in spice essential
oils.
18. Describe the specifications of quality minima laid down by ESA.
19. What are the methods used for screening health benefits of herbs?
20. What are the methods used to analyze assay quality?
21. What is the mode of action of spices on micro organisms?
22. Give an account of cultivation, processing and medicinal uses of cardamom
Part C
Answer any four questions.
( 4x 10=40)
23. Explain the processing issues and medicinal applications of the following spice
A) ginger B) cinnamon
24. Write a detailed note on the functional role of herbal spices.
25. Explain in detail the quality specifications of herbs and spices.
26. Discuss Asafoetida and Saffron under the following headings:
A) Origin and composition B) Medicinal and functional uses
27. Discuss in detail the types of assays used to understand the compounds present in spices.
28. Give a detailed account on the varieties, cultivation, processing, medicinal uses,
industrial uses, and nutritional value of mustard.
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