دەربارە

Notes of food science for medical ,para medical & medicine toeasy learn. It almost cover all important topics which are givenbelow UNIT - I. SUGAR AND SUGAR COOKERY Different forms of sugarDifferent forms of Jaggery Different forms of honey syrup Stages ofsugar cooking UNIT - II. FATS AND OILS Types of fats and oils(animal and vegetable) Hydrogenation, Rancidity, Smoking point& emulsification Uses, storage, cost and nutritional aspects ofFats & Oils Nuts and oilseeds UNIT - III. RAISING AGENTS ANDFOOD ADJUNCTS Types of Raising agents Uses in cookery and bakeryDifferent types of cakes- sponge, chiffon and shortened cakes UNIT- IV. CONVENIENCE FOODS Role & Types of Convenience foodsAdvantages & Disadvantages of Convenience foods Cost andcontribution to diet UNIT - V. TEA, COFFEE, CHOCOLATE & COCOACultivation Processing of Tea & Coffee Processing the Cocoa& Chocolate