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    Gujarat Technological University

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    feyayel988

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    Gujarat Technological University

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    feyayel988
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    3171402

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    Gujarat Technological University

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    of 2

    Seat No.: ________ Enrolment No.

    ___________

    GUJARAT TECHNOLOGICAL UNIVERSITY


    BE - SEMESTER–VII (NEW) EXAMINATION – WINTER 2021
    Subject Code:3171402 Date:13/12/2021
    Subject Name:Food Rheology and Sensory Evaluation
    Time:10:30 AM TO 01:00 PM Total Marks: 70
    Instructions:
    1. Attempt all questions.
    2. Make suitable assumptions wherever necessary.
    3. Figures to the right indicate full marks.
    4. Simple and non-programmable scientific calculators are allowed.

    Q.1 (a) Define sensory evaluation. How sound and vision sense are used to evaluate the 03
    sensory characteristics of food product.
    Q.1 (b) State the appropriate reasons for the following statements. 04
    i) Texture is overlooked and the importance is given to taste and color of the food
    product.
    ii) Multiple samples evaluation for multiple attributes is not recommended
    Q.1 (c) Introduce the following terms. 07
    i) Serving matrix ii) Ostwald Ripening iii) Casson body
    iv) Cross Adaption v) Capriciousness vi) Contrast effect
    vii) Aroma

    Q.2 (a) What do you understand by HLB index? State its significance in selection of 03
    emulsifier.
    (b) Draw a sensory evaluation laboratory layout with well labeled areas. 04
    (c) Draw a Time vs Force diagram depicting different textural attributes. 07
    Calculate the cohesiveness and gumminess from the following data.
    Hardness of sample: 6 kgf
    Area of curve 1 : 35 mm2
    Area of curve 2: 15 mm2
    OR
    (c) A Dairy Unit is facing serious deficit of fresh milk. Demand of the pasteurized 07
    milk is constant. So, the dairy unit developed reconstituted milk by using whole
    milk powder and fresh milk. They would like to confirm the amount of whole milk
    powder to be added as substitute. Suggest the most appropriate sensory evaluation
    method and design sensory score card accordingly.
    Q.3 (a) Define the following terms: 03
    i) Normal Stress and shear stress
    ii) Modulus and compliance
    iii) Hookian Solid
    (b) Describe the procedure for the following destructive tests for texture evaluation of 04
    fruits and vegetables:
    a. Compression Tests
    b. Puncture Test
    (c) Draw and explain the curves for typical time-independent fluids. 07
    OR
    Q.3 (a) What is snapping bending test? 03
    (b) Describe the effect of processing on bread rheology. 04
    (c) Draw and explain the stress-strain curve. Distinguish the following nature of 07
    material through stress-strain curve:
    a. Hard and soft
    b. Strong and weak
    c. Ductile and brittle
    Q.4 (a) Enlist the textural changes that take place in fruits and vegetables during 03
    maturation.
    (b) Colorimetric properties of food material during tray drying are studied in terms of 04
    a CIE scale. As a standard, a BaSO4 plate with L*, a*, and b* values of 96.9, 0.0,
    and 7.2, respectively was used. L*, a*, and b* values of food after 3 hours of drying
    were found to be 70.2, 0.61 and 40.3 respectively. Determine the ΔE* of the food.

    (c) Explain stress relaxation test and creep test through suitable curve. 07
    OR
    Q.4 (a) Discuss briefly the use of near infrared spectroscopy as nondestructive 03
    measurements technique.
    (b) Describe the principle and components of spectrophotometer. 04
    (c) Derive the gradual relaxation of stress through Maxwell model. 07

    Q.5 (a) State the working principle involved in the following instruments. 03
    i) Bostwick consistometer
    ii) Haugh Meter
    iii) Succulometer
    (b) Design a sensory score card for conducting threshold value test. 04
    (c) Discuss the steps to be followed in conducting a sensory evaluation of a food 07
    product.
    OR
    Q.5 (a) Highlight on the salient features of Duo-Trio test. 03
    (b) Explain briefly the effect of the followings on molten chocolate rheology. 04
    i) Particle size distribution
    ii) Fat content
    (c) Discuss the working of Farinograph and estimated parameters used in the quality 07
    determination of cereal flours.
    ***********

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