UNIQUE SERIES AKTU Syllabus
BFT552

Food Products Lab-I

L-T-P0-0-2 Credits1 Session2024-25 TypeLab / Practical
Appears in 1 semester

B.Tech Food Technology · Sem 5 (Lab)

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List of Experiments / Activities

  1. 1 PRE REQUISITES: NIL
  2. 1Studies on Preparation of Jam, Jelly and Marmalade and their quality analysis
  3. 2Studies on preparation of Fruit Leather and its quality analysis
  4. 3Studies on preparation of Candies and Preserves and their quality analysis
  5. 4Studies on preparation of Tomato Products Tomato Sauce, Tomato Ketchup etc. and their quality analysis
  6. 5Studies on preparation of fruit squash and cordial and their quality analysis
  7. 6Studies on preparation of Pickles with salt and sugar
  8. 7Studies on preparation of Fermented Pickles
  9. 8Studies on preparation of Rice Products
  10. 9Studies on preparation of Corn Products Studies on preparation of Spice pastes
Course Objectives3 points
  • To provide basic insight into the practical aspects of preservation of fresh produce
  • To provide knowledge about the preparation of Value Added Food Products
  • To provide insights into testing of Quality parameters involved.
Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

  1. CO1Understand the technologies for Value Addition of fresh produce
  2. CO2Understand the preparation of Value added items from fruits and Vegetables.
  3. CO3Understand the preparation of Value added items from Cereals and spices.
  4. CO4Understand the defects encountered in such products and preventive measures to be adopted.
  5. CO5Understand the causative factors of spoilage and means to prevent this spoilage
  6. CO6Understand the product quality with reference to standard specifications. Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

REFERENCEBOOKS

  1. S.NO

Books

  1. YEAR OF PUBLICATION/ REPRINT
  2. Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd. 2007
  3. Girdhari Lal, G. S. Siddappa, G. L. Tandon, “Preservation of Fruits and Vegetables”,10th Reprint of 2nd Edition, Indian Council of Agricultural Research, New Delhi 2019
  4. Vijay Sethi, Shruti Sethai , B.C. Dekka , “Processing of Fruits and Vegetables for Value Addition”, Indus Publishing Company 2006
  5. S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 1986
  6. B.Srilaxmi, “Food Science”, 8th Edition, New Age International Publishers 2018

Official AKTU syllabus

This subject is on page 25 of the original AKTU PDF.

Official AKTU syllabus PDF ↗