Exam Details
| Subject | Technology Of Cereals, Pulses And Oil Seeds | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
Fill in the blanks:
is the maximum permissible limit of damaged grains in wheat.
instrument measures amylase activity by measurement of paste viscosity.
is the protein in corn Kernel.
Hardening of bread during storage is called
Chemical reaction between an amino acid and a reducing sugar that causes browning is known as
Lathyrism in humans is caused due to neurotoxin.
is a Vacuum steam distillation process to remove undesirable flauros and odour from oil.
Define any seven out of the following:
Test weight
Viscoelasticity
Oven spring
Shortening
Dehusking
Entrepreneurship
Sapouins
(viii) Damaged starch
"Storage stability of grains is affected by its moisture content" Explain.
Discuss the Osborne classification of wheat proteins.
Briefly describe the various dough improvers used in flour.
What are various properties of packaging material used for bakery products
3. Give reasons for the following:
Soft wheat is suitable for making cookies.
High kernel weight of wheat grains is desirable for milling.
Polar lipids improve loaf volume of bread.
Parboilingincreases toughness of rice kernel.
Removal of gem is necessary during corn milling.
Malt is prepared using controlled germination.
Diastatic activity is an important quality attribute of flour.
What do you understand by rice polishing? Discuss the various methods of rice polishing.
What are the various by-products obtained from rice milling industry? How are they used in food industry
Explain in detail the improved parboiling method of CFTRI, Mysore.
What do you understand by flour extraction rate
Define Malt. Give details of basic steps involved in malting.
Discuss various steps involved in dry milling of corn.
How is puffed cereals different from extruded cereals
What are adverse effects of antinutritional factors on the humans
Why is refining an important step in the processing of oilseeds How is it carried out?
Give the importance of millets in human nutrition.
What all skills are required for setting up a small scale industry
Suppose you are setting up a wheat milling industry, how will you arrange finances to run your industry How will you market your product
is the maximum permissible limit of damaged grains in wheat.
instrument measures amylase activity by measurement of paste viscosity.
is the protein in corn Kernel.
Hardening of bread during storage is called
Chemical reaction between an amino acid and a reducing sugar that causes browning is known as
Lathyrism in humans is caused due to neurotoxin.
is a Vacuum steam distillation process to remove undesirable flauros and odour from oil.
Define any seven out of the following:
Test weight
Viscoelasticity
Oven spring
Shortening
Dehusking
Entrepreneurship
Sapouins
(viii) Damaged starch
"Storage stability of grains is affected by its moisture content" Explain.
Discuss the Osborne classification of wheat proteins.
Briefly describe the various dough improvers used in flour.
What are various properties of packaging material used for bakery products
3. Give reasons for the following:
Soft wheat is suitable for making cookies.
High kernel weight of wheat grains is desirable for milling.
Polar lipids improve loaf volume of bread.
Parboilingincreases toughness of rice kernel.
Removal of gem is necessary during corn milling.
Malt is prepared using controlled germination.
Diastatic activity is an important quality attribute of flour.
What do you understand by rice polishing? Discuss the various methods of rice polishing.
What are the various by-products obtained from rice milling industry? How are they used in food industry
Explain in detail the improved parboiling method of CFTRI, Mysore.
What do you understand by flour extraction rate
Define Malt. Give details of basic steps involved in malting.
Discuss various steps involved in dry milling of corn.
How is puffed cereals different from extruded cereals
What are adverse effects of antinutritional factors on the humans
Why is refining an important step in the processing of oilseeds How is it carried out?
Give the importance of millets in human nutrition.
What all skills are required for setting up a small scale industry
Suppose you are setting up a wheat milling industry, how will you arrange finances to run your industry How will you market your product
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds