Principles, Evaluation and Methods in Food Science (Hardback, S. Vijaya Jyothi)

1.Starch Cookery 1Gelatinization properties of starch 2 Comparison of properties of different sources of starch:gelatinization, retro-gradation 3 Effect of sugar concentration on strength of the starch gels 4. Effect of milk on strength of the starch gels 5.Effect of acid on strength of the starch gels 6 Effect of dry heat on strength of the starch gels 7.Effect of enzymes on strength of the starch gels2.Leavening Agents1.Demonstration on role of leavening agents in fermented foods 2.Demonstration on role of leavening agents in bakery products3.Pulse Cookery 1Factors effecting pulse cookery4.Vegetable Cookery 1 Factors effecting vegetable cookery 2 Browning reactions in fruits and egetables5.Milk Cookery 1Physic-chemical properties of milk 2 Coagulation properties of milk proteins 3 Coagulation property of milk proteins upon cooking vegetables with milk 6.Preparation of Milk Products1.Preparation and evaluation of ice-cream 2.Preparation and evaluation of butter 3.Preparation and evaluation of ghee (Butter oil)7.Egg Cookery1.Standards of eggs/or Grades of eggs 2.Testing the grades of egg 3.Coagulation properties of egg proteins 4.Formation of dark greenish discoloration in hard boiled eggs 5.Omelets and factors affecting it6.Clarifying properties of eggs7.Foaming properties of eggs 8.Thickening properties of eggs 9. Binding properties of eggs10.Coating properties of eggs 11.Emulsifying properties of eggs 12. Meringues8.Meat Cookery 1Procedures for methods of cooking meat and poultry and fish 2 Cooking meat and poultry and fish 3. Cooking tender cuts of meat 4 Cooking less tender cuts 5 Methods of cooking meat 6 Moist methods9.Poultry Cookery10.Fish Cookery11.Fats and Oils Cookery1.Properties of fats and oils 2.Factors affecting oil absorption during deep fat frying 3.Preparation of whipped cream as double emulsion 4.Preparation of basic cakes with different types of fats 5.Preparation of salad dressings with olive oil and other vegetable oils12.Sugar Cookery 1Properties of cane sugar 2Factors affecting crystallization of sugar 3: Preparation of sucrose syrups for various products13.Sensory Evaluation1.Sensitivity tests 2.Paired comparison test 3.Duo-trio test 4.Model triangle test 5.Ranking test 6.Single sample (monadic) test 7.Two sample difference test8.Multiple sample difference test 9.Hedonic rating test10.Numerical scoring test11.Composite scoring test 12.Descriptive flavor profile test 13.Dilution test14.Dilution flavor profile test14. Bakery Products1.Bread preparation methods 2.Biscuits preparation methods 3.Cakes preparation methods4.Pastries preparation methods15.Food Preservation Technologies: Drying of Foods1.Food preservation by sun drying method 2.Food preservation by dehydration technology16.Food Preservation Technologies: Processing of Fruit Products 1Processing of jam 2 Processing of jellies 3 Processing of pure fruit juices17.Food Preservation Technologies: Processing of Pickles1.Processing of pickles with vinegar 2.Processing of pickles with salt 3.Preservation of raw mango slices in brine/salt solution 4.Processing of oil-based pickles18.Processing of Dairy Products1.Processing and preparation of Yogurt 2.Processing and preparation of Butter milk 3.Processing and preparation of Lassi4.Preparation of Indigenous milk products19.Preparation of Ready to Serve Beverages1.Preparation of ready to serve beverages from carrot with sour-orange juices 2.Preparation of ready to serve (RTS) Drink/Sweetened Juice 3.Preparation of fruit nectar 4.Preparation of Cordial (Lime) 5.Preparation of Sherbet 6.Preparation of SquashReferences