MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE

SEMESTER END EXAMINATION

B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2014-15
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Monday, 11/05/2015 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY EIGHT questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Enlist the types of extruder and describe in short single screw extruder.
Q.2 Write in brief the advantages and disadvantages of extrusion technology.
Q.3 Describe the procedure of soyamilk preparation and state its importance as substitute to
milk.
Q.4 Write a short note on protein isolate and concentrate.
Q.5 Define extruder and explain its functions.
Q.6 Give the flow sheet of pellet production from starch containing raw material using extrusion.
Q.7 Give the flow sheet of miso production and explain in detail each step.
Q.8 What is protein? Write down structure and sources of protein.
Q.9 Which factors affect the quality of extruded product?
Q.10 What are the applications of extrusion cooking and write down the different types of product
and the extrusion system required for them?

SECTION “B”
Q. 11 Define the following terms
1) Extrusion 2) PER
3) Gelatinization 4) Preconditioning
Q. 12 State True or False
1) Starches can be liquefied through extrusion.
2) Antinutritional factors like trypsin inhibitor in soybean is not eliminated during
extrusion cooking.
3) Extrusion cooking is HTST method of cooking.
4) Soya protein is excellent raw material for meat analogues.

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 MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE
SEMESTER END EXAMINATION
B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2013-14
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Tuesday, 29/04/2014 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY EIGHT questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Explain the extrusion cooking process with diagram.
Q.2 Explain advantages and disadvantages of extrusion cooking.
Q.3 Why twin screw extruder is dominated in food industry?
Q.4 Describe the procedure of soya milk preparation and state its importance as a substitute of
milk.
Q.5 Write short note on protein concentrate and protein isolate.
Q.6 State various quality parameters for extruded products with suitable example.
Q.7 Write short note on texturized vegetable protein.
Q.8 Define pellet and give the flow sheet of pellet production from starch containing raw
material using extrusion.
Q.9 Define protein and what are the different properties of protein.
Q.10 What are the effects of extrusion cooking on extruded foods?

SECTION “B”
Q. 11 Fill in the blanks.
1) Extrusion cooking is a ________ process which reduced microbial contamination.
2) ________ is the heat energy applied to cook the material during extrusion.
3) Weaning food is a ________ product.
4) ________ is the length.-diameter ratio of single screw extruder.
Q. 12 State True or False
1) In twin screw extruder the self cleaning is not done.
2) Soya protein is an excellent raw material for meat analogues.
3) Extrusion cooking may be applied to the manufacture of biscuit.
4) The trypsin inhibitor is destroyed during extrusion cooking.

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MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE
SEMESTER END EXAMINATION
B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2012-13
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Wednesday, 17/4/2013 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY EIGHT questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Describe the procedure of soymilk preparation and state its importance as a substitute to
milk.
Q.2 What are the effects of extrusion cooking on extruded foods?
Q.3 Give the flow sheet of pellet production from starch containing raw material using extrusion.
Q.4 What are the types of extruders?
Q.5 What are the control variables involved in food extrusion?
Q.6 How extruded breakfast cereal products are manufactured?
Q.7 What are the advantages and limitations of extrusion technology?
Q.8 How texturized vegetable proteins are prepared?
Q.9 How soy protein concentrate is prepared?
Q.10 Describe in brief about the packaging of extruded products.
SECTION “B”
Q. 11 State True or False
1) At more severe extrusion cooking conditions, the protein digestibility
and the availability of amino acids may be reduced.
2) Nugget is a extruded low protein product.
3) The inactivation of enzymes during extrusion is related to stability of food.
4) Starches can be liquefied through extrusion.
Q. 12 Define the following terms
1) Extrusion 2) Functional properties
3) PER 4) Extruder
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MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE
SEMESTER END EXAMINATION
B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2011-12
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Wednesday 24/4/2012 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY EIGHT questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Give the classification of proteins on the basis of composition.
Q.2 Draw a neat diagram of Twin screw extruder showing different zones.
Q.3 Write in details about protein fortification.
Q.4 What are the different applications of extrusion cooking? Explain any one of them.
Q.5 Enlist the different functional properties of protein and explain protein hydration.
Q.6 Describe the procedure for soymilk preparation.
Q.7 Write the principle involved in extrusion cooking and give the comments on scope of
extrusion cooking.
Q.8 Explain in brief packaging of extruded foods.
Q.9 Define extrusion. Give the detail classification of extruder with examples.
Q.10 Write short notes on:
1) Textured vegetable protein 2) Hydrolyzed vegetable protein

SECTION “B”
Q. 11 Fill in the blanks.
1) During normal extrusion processing, a moisture loss of ______ % can occur.
2) Weaning food is a ________ product.
3) ________ is weight gained per gm protein consumed.
4) In ________ extrusion process, the product is extruded without cooking.
Q. 12 State True or False
1) Phenylalanine is an aliphatic amino acid.
2) In Extrusion cooking, globular proteins get converted to fibrillar proteins
3) Protein isolate has 60% protein on wet basis and 80% protein on dry basis.
4) Collagen is globular protein

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MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE
SEMESTER END EXAMINATION
B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2010-11
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Wednesday, 20/4/2011 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY EIGHT questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Enlist various sources of protein in human diet and explain plant sources of protein.
Q.2 Explain the steps involved in production of groundnut protein isolate using flow sheet.
Q.3 State the principles in extrusion cooking and enlist various types of extruders and their
applications.
Q.4 Describe starch modification during extrusion cooking.
Q.5 Write down the process of texturised vegetable protein product by extrusion cooking.
Q.6 Enlist the ingredients used in extrusion cooking and write their role in production of
extrudates.
Q.7 Describe various factors that affect the quality of extruded products.
Q.8 Differentiate between single screw and twin screw extruder.
Q.9 Describe the physico chemical changes occurring in extrudates during extrusion cooking.
Q.10 Write short notes on: (Any two)
1) Tofu 2) Protein fortification in bakery products 3) preparation of soymilk
SECTION “B”
Q. 11 Fill in the blanks:
1) The major source of protein in vegetarian diet is ________.
2) The starch gets ________ during extrusion cooking.
3) ________ is the length: diameter ratio of single screw extruder.
4) Noodles are a ________ type of extruded product.

Q. 12 State true or false:

1) Single cell protein is non conventional source of protein.
2) In twin screw extruder the self cleaning is not done.
3) Legumes are rich in sulphur containing amino acids.
4) The feed moisture content must be 20% in low moisture foods.

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MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE
SEMESTER END EXAMINATION
B. Tech (Food Tech.)
Semester : VI (New ) Term : II Academic Year: 2009-10
Course No. : FST-3617 Title : Extrusion Technology
Credits : 2 (1+1)
Day & Date : Friday 23.4.2010 Time : 9.00 to 11.00 Total Marks: 40
Note 1. Solve ANY FIVE questions from SECTION “A”.
2. All questions from SECTION “B” are compulsory.
3. All question carry equal marks.
4. Draw neat diagrams wherever necessary.

SECTION “A”
Q.1 Describe the procedure of soymilk preparation and state its importance as a substitute to
milk.
Q.2 What are the effects of extrusion cooking on extruded foods?
Q.3 Give the flow sheet of pellet production from starch containing raw material using extrusion.
Q.4 Enlist the types of extruders.
Q.5 What is the control variables involved in food extrusion?
Q.6 How extruded breakfast cereal products are manufactured?
Q.7 Write in brief the advantages and limitations of extrusion technology.
SECTION “B”
Q. 8 State True or False:
1) At more severe extrusion cooking conditions, the protein digestibility and the
availability of amino acids may be reduced.
2) Nugget is a extruded low protein product.
3) The inactivation of enzymes during extrusion is related to stability of food.
4) Starches can be liquefied through extrusion.
5) Antinutritional factors like trypsin inhibitors, cerease enzyme in soybean are not
eliminated during extrusion cooking.
Q. 8 Fill in the Blanks:
1) ________ is the most reactive amino acid with regard to the maillard reaction
during extrusion cooking.
2) ________ affects residence time of product in extruder.
3) ________ extruders have become popular in food processing.
4) ________ is the heat energy applied to cook the material during extrusion.
5) ________ property of extrudate, which indicate the overall expansion, cell
structure, pores and voids developed in the extrudate as effect of processing.

Q. 10 Define the following terms.

1) Extrusion 2) PER
3) Functional Properties 4) Exturized vegetable proteins
5) Dry pet foods
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