Group Assignment of
Food Chemistry & Biochemistry
BWD 21203
Dr Siti FZ Fuzi
Ibu Wida
Title 1: 2 groups
a) Choose one simple sugar used as flavor.
b) Derive one disaccharide formed from simple sugar chose in (a).
c) Draw Fischer and ring structure for the simple sugar in (a) and
disaccharide structure with glycoside bond.
d) Find at least THREE (3) food products that highlight carbo components/
ingredients that involve in browning & non-browning reactions. Set one
experiment to show the effect.
e) Discuss the phenomenon in (d).
Title 2: 2 groups
a) Define and describe fermentation of carbohydrate.
b) Choose one (1) example of carbohydrate source and
describe how fermentation change their structure.
c) Write down the whole reaction mechanism involve.
d) Discuss the changes in the carbs structure and discuss
the advantage and disadvantage of the process and
products from the view of Food Chemists.
Title 3: 2 groups
Banana is considered a short life commodity. Extended storage of bananas can be
accomplished when ripening is not induced by a large ethylene exposure. Extension of
shelf life banana would be possible by applying different promising postharvest
treatments.
a. What happen during different postharvest treatments namely modified
atmosphere with or without ethylene scavenging chemical (KMnO4), cooling, low
temperature and hot water treatment on shelf life and quality of bananas?
Students must include these FOUR (4) objectives in order to answer Question 1a.
i. To investigate the effects of variety on shelf life and quality of banana,
ii. To assess the shelf life of banana under different storage conditions,
iii. To study the physico-chemical changes during storage and ripening
iv. To find out the suitable storage methods to prolong shelf life of banana
without deteriorating fruit quality
Title 4: 2 groups
Calcium salts hasten and magnesium salts may retard the development of rigor mortis,
that is, when these salts are administered subcutaneously or intravenously.
a. What happen during the additional of salts and explain the rational behind your
findings?
Students must fulfil these FOUR (4) objectives in order to answer Question 2a.
i. To investigate the effects of salts on rigor mortis of different red meat and
poultry.
ii. To assess the shelf life of meat under different storage conditions
iii. To study the physico-chemical changes during storage
iv. To find out the suitable storage methods to prolong shelf life of meat
Title 5: 2 groups
Protein require specific conditions to keep their shape. When a protein is exposed
to conditions too far outside of a range it can telorate the protein is denaturing
(the shape will come undone).
Q: What happen to the protein if the egg especially white egg is cooked or exposed
with alcohol (ethanol)? Explain your finding based on the experiment: normal white
egg (c0ntrol), boiled white egg and put the white egg into the alcohol.
Students must fulfil these objectives to answer the question:
1. To investigate the effects of heat and alcohol on protein.
2. To assess the time and heat (if possible) of the experiment when the protein is
denaturing.
3. To study the physico-chemical changes of protein denaturration.
4. To find out the chemical effect of denaturation in some foods
Title 6: 2 groups
Vegetable oils may be converted from liquids to solid by
hydrogenation reaction which additon of hydrogen to an alkene
(unsaturated) results in an alkane (saturated).
Q: .What happen to the vegetable oil during the hydrogenation
reaction?
Students must fulfil these objectives to answer the question:
1. To investigate the effects of hydrogenation reaction on
vegetable oils.
2. To investigate how the hydrogenated helps to prolong the
shelf-life the food.
3. To study the physico-chemical changes of fat hydrogenation.
4. To explain what is the correlation of fat hydrogenation and
trans fats.
Title 7: 2 groups
• Define and describe gelatinization of starch.
• Choose one example of starch, explain how
gelatinization of starch and what happen to
amylose and amylopectin?
• Discuss
▫ The changes in the carbs structure
▫ What is the purpose of gelatinization.
▫ How does salt effect starch gelatinization.
Title 8 : 2 groups
• Define and describe Maillard reaction.
• Choose one example of Maillard reaction,
explain how does it occur (include 3 steps of the
Maillard reaction) .
• Write down the whole reaction mechanism
involve
• Discuss
▫ The purpose of Maillard reaction
▫ The advantage and disadvantage of the process and
products from the view of Food Chemists.
