The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called: (a) antioxidation (b) reduction (c) rancidity (d) corrosion
The correct answer is 2 i.e. Rancidity Rancidity: The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity. It spoils the food materials prepared in fats and oils which have been kept for a considerable time and make them unfit for eating. The development of rancidity is prevented by different ways listed below: It can be prevented by adding anti-oxidants to foods containing fats ad oils. The two most common anti-oxidants are Butylated Hydroxy-Anisole (BHA) and Butylated Hydroxy-Toluene (BHT). It can be prevented by packing fat and oil-containing foods in nitrogen gas. It can be retarded by keeping food in a refrigerator. It can also be retarded by storing food in air-tight containers. It can be retarded by storing foods away from the lights
The correct answer is 2 i.e. Rancidity Rancidity: The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity. It spoils the food materials prepared in fats and oils which have been kept for a considerable time and make them unfit for eating. The development of rancidity is prevented by different ways listed below: It can be prevented by adding anti-oxidants to foods containing fats ad oils. The two most common anti-oxidants are Butylated Hydroxy-Anisole (BHA) and Butylated Hydroxy-Toluene (BHT). It can be prevented by packing fat and oil-containing foods in nitrogen gas. It can be retarded by keeping food in a refrigerator. It can also be retarded by storing food in air-tight containers. It can be retarded by storing foods away from the lights.
