Course Objectives:
- To create learning on the qualitative and quantitative analytical tests in
- To give a better understanding on the principles of reaction in the identification of nutritional constituents of
Course Outcomes:
CO1: Acquire knowledge on different analytical techniques associated with food samples
CO2: Gain hands on experience in qualitative and quantitative estimations of proximate constituents.
Skills: Acquire skills to quantify proximate nutrients in foods
CO-PO Mapping
|
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
|
|
CO1 |
2 |
3 |
– |
– |
3 |
– |
1 |
2 |
– |
3 |
– |
|
CO2 |
2 |
– |
– |
– |
3 |
– |
1 |
2 |
– |
3 |
– |
Practical’s: 30hrs.
|
S.No. |
List of Experiments |
|
1. |
Determination of Moisture content of different food samples |
|
2. |
Qualitative analysis of Carbohydrates, Proteins, Fats and Oils in given food samples |
|
3. |
Estimation of Total Sugars using Anthrone Method |
|
4. |
Estimation of Proteins using Biuret method |
|
5. |
Determination of Crude Fat using soxhlet extraction method |
|
6. |
Estimation of Minerals- Calcium, Phosphorus and Iron in the food samples using Spectrophotometric Methods |
|
7. |
Estimation of Vitamins- Vitamin A and Vitamin C and in the food samples using Spectrophotometric and Dichloroindophenol Titrimetric Methods |