Food Science - II

Notes of food science for medical ,para medical & medicine to easy learn. It almost cover all important topics which are given below

UNIT - I. SUGAR AND SUGAR COOKERY

Different forms of sugar
Different forms of Jaggery
Different forms of honey syrup
Stages of sugar cooking

UNIT - II. FATS AND OILS

Types of fats and oils (animal and vegetable)
Hydrogenation, Rancidity, Smoking point & emulsification
Uses, storage, cost and nutritional aspects of Fats & Oils
Nuts and oilseeds

UNIT - III. RAISING AGENTS AND FOOD ADJUNCTS

Types of Raising agents
Uses in cookery and bakery
Different types of cakes- sponge, chiffon and shortened cakes

UNIT - IV. CONVENIENCE FOODS

Role & Types of Convenience foods
Advantages & Disadvantages of Convenience foods
Cost and contribution to diet

UNIT - V. TEA, COFFEE, CHOCOLATE & COCOA

Cultivation
Processing of Tea & Coffee
Processing the Cocoa & Chocolate