FD3402 Subject code belongs to the Anna University, B.Tech Food Technology Semester IV syllabus. In this article, we discuss the syllabus of the Food Additives And Flavours subject. We hope it helps the students prepare for the academic exams.
The following article, FD3402 – Food Additives And Flavours Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food additives and flavours syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
The course aims to
- To expose the students to the use of different chemical additives in foods during food processing and preservation.
- To make the students understand the flavour compounds involved in development of flavor.
- To make the students understand the analytical techniques involved in flavor analysis.
FD3402 – Food Additives And Flavours Syllabus
Unit I: Acidity Regulators, Antioxidants And Antimicrobial Agents
Acidity Regulators – definition, chemical structure, role and importance, pH modulation and taste, acidity profile, permitted acidity regulators, levels of usage and food applications. Antioxidants Chemistry of oxidative deterioration of food and its constituents and its effect on the quality; defining antioxidant; water soluble and oil soluble antioxidants and their chemical structure, permitted antioxidants; mechanism of action, permitted levels and food application. Preservatives of chemical and microbial origin; mode of action on spoilage organisms and pathogens, factors affecting the performance of preservatives, active forms of preservatives, necessity in a food and levels of usage; permitted preservatives and food applications. Case studies/illustrations.
Unit II: Emulsifiers, Stabilizers And Thickeners
Emulsion, surface tension, oil in water and water in oil emulsion, Hydrophilic and Lipophilic balance (HLB), role of emulsifiers, different classes of emulsifiers and their chemical structure, their HLB values and role in emulsion stabilization; role of different stabilizers and other substances in emulsion stability; emulsion formation process and equipment; measurement of emulsion stability; permitted emulsifiers and stabilizers and food applications. Optimisation of emulsifiers and stabilizers – case study. Thickeners – definition, chemical structure, role in food processing and product end characteristics, list of permitted thickeners and food applications.
Unit III: Colors, Flavors, Flavor Enhancers And Sweeteners
Color – Natural and synthetic food colors, their chemical structure, shades imparted, stability, permitted list of colors, usage levels and food application. Flavouring agents- natural and synthetic flavourings, Flavours from vegetables, cocoa, chocolate, coffee, vanilla beans and Spices. Evaluation tests for flavours. Stability of flavours during food processing, Extraction techniques of flavours, Flavour emulsions; Essential oils and Oleoresins; Flavour enhancers- Chemical properties, Functions in foods, Glutamate in foods, Biochemicals & Toxicology Sweeteners – list, structure, taste profile, permitted list, usage levels and food applications.
Unit IV: Flavour Perception And Flavour Analysis
Flavour and taste perception, smell and taste sensation, olfaction, flavour compounds, volatile flavour compounds, chemesthesis and chemesthetic responses, tactile response, Aromacompounds, flavour profile, bio-flavour and reconstituted flavour Subjective versus Objective methods of analysis; psychophysics and sensory evaluation; Instrumental analysis; sample handling and artifacts; data handling.
Unit V: Other Food Additives & Food Ingredients
Anticaking agents, Antifoaming, Glazing agents, Bulking agents, Humectants, Firming agents, Softening agents, Crystal modifiers, Flour improvers, Flour treatment agents, Dough conditioners, and Enzymes – definition, role and mode of action, permitted list of agents and food application. Proteins, starches and lipids as functional ingredient; isolation, modification, specifications, functional properties and applications in foods.
Text Books:
- Branen, A. L. “Food Additives” 2nd Edition, CRC press, 2002.
- Mahindra, S. N. “Food Additives- Characteristics Detection and Estimation”, TATA McGraw Hill, 2000.
- Reineccius, Gary. “Flavour Chemistry and Technology”. 2nd Edition, Taylor & Francis, 2006.
References:
- Thomas. E. Furia, “Handbook of food additives” 2nd Edition, Volume 2, CRC Press, 1980.
- P. Michael Davidson, John N. Sofos, and A. L. Branen, “Antimicrobials in food”, 3rd Edition, CRC press 2005.
- Peter A Williams and Glyn O Philips, “Gums and stabilizers for the Food Industry”, RSC,2007.
- Madhavi, D. L. S. S. Deshpande, and D. K. Salunkhe. “Food antioxidants”, CRC Press, 1996.
- Fisher, Carolyn and Thomas R. Scott. “Food Flavours Biology and Chemistry”. The Royal Society of Chemistry, 1997.
- Heath, H.B. and G. Reineccius. “Flavour Chemistry and Technology”. CBS Publishers, 1996.
- Dr. Kay O’Donnell et al, “Sweeteners and sugar alternatives in food technology”, wiley& sons, 2012.
- Carmen Socaciu, “Food Colorants Chemical and functional properties”, CRC Press,2007.
- Gary Reineccius, “Flavor chemistry and technology”, 2nd Edition, CRC Press, 2016.
- Ashurst, Philip R. “Food Flavourings”. 3rd Edition, Aspen Publications, 1999.
- Shahidi, Fereidoon and Chi-Tang Ho. “Flavour Chemistry of Ethnic Foods”. Kluwer Academic Plenum, 1999.
- Titus A. M. Msagati. “The Chemistry of Food Additives and Preservatives”, Wiley-Blackwell, 2013.
Related Posts On Semester – IV:
- MA3401 – Probability and Operations Research
- FD3401 – Biochemistry and Nutrition
- GE3451 – Environmental Sciences and Sustainability
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