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Fost 335: Non-Alcoholic Beverages  Question Paper

Fost 335: Non-Alcoholic Beverages  

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2008



ANSWER ALL QUESTIONS

1.(a) Give the objectives of classifying coffee cherries. (4 Marks)
(b) Give the reasons of blending coffee. (16 Marks)

2.(a) Discuss the methods of mucilage removal of coffee cherries. (10 Marks)
(b) Give the requirements of a suitable packaging for roasted and ground coffee. (10 Marks)

3.(a) Explain Red-Leaf in tea. (5 Marks)
(b) Discuss in detail the processes that take place during fermentation of tea. (10 Marks)

4. Discuss the production of cocoa powder starting from well winnowed roasted cocoa. (20 Marks)

5. Explain the importance of acidity in soft drinks. (20 Marks)




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