Course Details
Subject {L-T-P / C} : BM4706 : Food and Fermentation Laboratory { 0-0-2 / 1}
Subject Nature : Practical
Coordinator : Prof. Kasturi Dutta
Syllabus
Isolation of lactic acid bacteria from yoghurt, Estimation of solubility, specific gravity, and Refractive Index of food material, To study the spreading coefficient of butter, stored at different temperatures, To determine the puncture strength of fruits and vegetables, To study the effects of Variations in Gelatin Concentration, pH, Sucrose Concentration, and Presence of a Proteolytic Enzyme on Gelatin Gel Strength. To study the extrusion properties of dough, To study the cutting strength of fruits and vegetables. To study the quantity and coagulation of protein in food, To determine the moisture content within food materials To study the viscosity of the commonly available sauces and ketchups, To study the Enzymatic Browning of food mat, Production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols using aerobic/anaerobic fermentation process.
Course Objectives
- Basic techniques and methods used in food fermentation technology
Course Outcomes
Use of fermentation technology in food industry
Essential Reading
- D.D. Miller,, Food chemistry: a laboratory manual, Wiley-Interscience
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Supplementary Reading
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