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</br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br>