Topic 1 |
Introduction to food science and processing |
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Objectives of studying food science and processing |
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Recent concepts in food science |
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Definitions |
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References |
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Topic 2 |
Introduction |
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Objectives of food preparation |
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Improves taste and food quality |
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Destruction of micro-organisms |
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Improves digestibility |
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Increases availability of nutrients |
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Increases antioxidant value |
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Limitations of cooking food |
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References |
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Topic 3 |
Introduction |
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Classification of cooking methods |
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Moist heat methods |
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Boiling |
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Stewing |
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Steaming |
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Pressure cooking |
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References |
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Topic 4 |
Dry heat methods |
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Grilling or boiling |
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Pan broiling or roasting |
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Baking |
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Fat as medium of cooking |
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Shallow fat frying |
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Deep fat frying |
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References |
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Topic 5 |
Combination of cooking methods |
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Microwave cooking |
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Practical hints in using microwave oven |
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Solar cooking |
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References |
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Topic 6 |
Introduction |
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Structure |
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Bran or pericarp |
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Aleurone cell layer |
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Endosperm |
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Embryo |
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Table |
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Composition and nutritive value |
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References |
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Topic 7 |
Wheat |
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Introduction |
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Composition of Wheat |
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Milling of Wheat |
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Wheat Products |
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Malted Wheat |
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References |
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Topic 8 |
Introduction |
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Composition |
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Milling |
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Parboiling |
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Rice starch |
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References |
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Topic 9 |
Introduction |
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Maize or corn |
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Jowar |
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Bajra (Pearl Millet) |
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Ragi (Finger Millet) |
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References |
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Topic 10 |
Introduction |
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Nutritive Value |
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Digestibility of pulses |
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Processing |
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References |
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Topic 11 |
Toxic Constituents |
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Effect of cooking |
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Forms of pulses |
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Role of pulses in cookery |
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References |
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Topic 12 |
Introduction |
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Nutritive value |
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Specific nuts and oilseeds |
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Use of Fats in Food Preparation |
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Nutritional significance of fats and oils |
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Processing of fats and oils |
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Production and Processing methods |
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Specific fats |
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Animal fats |
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Vegetable oils |
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Spoilage of fats and oils |
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Utilization of fats and oils in food preparation |
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Importance of fats and oils |
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References |
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Topic 13 |
Specific nuts and oilseeds |
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Soyabean products |
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Soya protein |
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Soyabean milk |
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Okara |
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Tofu |
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Tempeh |
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Soya sauce |
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Miso |
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Wheat-soya flour |
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Soya fortified gram flour |
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Soya nuts |
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Instant soya wheat meal |
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Noodles and Vermicelli |
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Papad |
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Extruded snacks |
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Protein supplements |
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Soya fibre |
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Soyabean oil |
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Edamame |
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Oilseed cakes |
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Nuts and oilseeds as source of Antioxidants |
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Toxins |
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Role of nuts and oilseeds in food processing and preparation |
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References |
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Topic 14 |
Introduction |
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Classification |
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Nutritive value |
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Pigments |
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Water-Insoluble Pigments |
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Water-Soluble pigments |
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Enzymes |
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Flavour compounds |
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Bitter compounds |
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References |
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Topic 15 |
Selection |
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Processing and preparation of Vegetables |
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Preliminary preparation |
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Different methods of cooking |
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Changes during cooking |
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Loss of nutrients during cooking |
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Effect of cooking on carotene content of leafy vegetables |
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Effect of cooking on carotene content of leafy vegetables (Amaranth, Koyakura, Bacchali and Palak) |
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Effect of cooking on pigments |
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Flavonoids |
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Betalains |
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Anthoxanthins |
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References |
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Topic 16 |
Storage of vegetables |
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Preservation and processing of vegetables |
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Storage |
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Changes during maturation |
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Role of vegetables in cookery |
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References |
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Topic 17 |
Introduction |
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Structure |
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Composition |
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Egg shell |
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Egg white |
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Egg yolk |
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Pigments |
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References |
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Topic 18 |
Nutritive value |
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Vegetarian eggs |
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Effect of cooking on nutritive value of egg |
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Quality of egg |
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Evaluation of egg quality |
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Grading |
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Deterioration during storage |
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References |
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Topic 19 |
Egg cookery |
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Application of Heat |
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Factors affecting coagulation of egg proteins |
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Effect of other ingredients on egg protein |
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Buying and handling |
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Preservation |
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Recipes |
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Soft and Hard Cooked Eggs |
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Ferrous sulphide formation |
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Poached Eggs |
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Scrambled Eggs |
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Fried Eggs |
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Custards |
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Egg White Foams |
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Stability of the foam |
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Omelettes and Souffles |
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Use of eggs in cookery |
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Role of egg in cookery |
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References |
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Topic 20 |
Introduction |
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Structure |
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Classification of meat and meat products |
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Composition and Nutritive value |
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Post mortem changes |
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References |
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Topic 21 |
Processing and preparation of meat products |
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Methods of preparing meat products |
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Processing and preparation of poultry products |
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References |
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Topic 22 |
Introduction |
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Classification |
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Composition and nutritive value of fish |
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Selection |
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References |
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Topic 23 |
Processing and preparation of fish |
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Spoilage |
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Storage |
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Preservation |
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Chilling |
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References |
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Topic 24 |
Introduction |
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Composition |
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Physical properties |
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Nutritive Value |
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References |
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Topic 25 |
Effects of heat on milk constituents |
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Effect of Acid |
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Effect of enzymes |
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Rennin (Chymosin) |
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Fruit enzymes |
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Processing |
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Pasteurisation |
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Homogenisation |
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References |
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Topic 26 |
Milk products |
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Non-Fermented products |
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Fermented milk products |
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Milk substitutes |
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Functional properties of milk and curd |
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Types of milk on the market |
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Role of milk and milk products in cookery |
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Points to be remembered in using milk and milk products in cookery |
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Adulteration of milk |
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References |
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Topic 27 |
Introduction |
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Classification |
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Composition of fruits |
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Pigments |
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Flavour constituents |
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Post-harvest changes and storage |
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References |
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Topic 28 |
Ripening of fruits |
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Storage of fruits |
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Enzymatic browning |
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Can bananas be stored in refrigerator? |
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Prevention of enzymatic browning |
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Non-enzymatic browning |
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Serving fruits |
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Salads |
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References |
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Topic 29 |
Introduction |
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Nutritive value |
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Properties |
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Sugar Related Products |
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Sugar cookery |
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Crystallisation |
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Candies |
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Method |
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Non-crystalline candies |
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Role of sugar in cookery |
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References |
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Topic 30 |
Artificial Sweeteners |
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Low-calorie sweeteners |
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Non-caloric sweeteners |
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Non-caloric sweeteners (natural) |
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References |
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Topic 31 |
Introduction |
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Classification |
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Coffee |
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Processing |
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Tea |
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Cocoa and Chocolate |
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Fruit Beverages |
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Carbonated Non- Alcoholic Beverages |
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References |
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Topic 32 |
Introduction |
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General functions of spices |
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Flavoring extracts |
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Role of spices in cookery |
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References |
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