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प्रश्न
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.
उत्तर
The two main antioxidants that are usually added to fatty and oily foods to prevent rancidity are:
1. Butylated hydroxyanisole (BHA)
2. Butylated hydroxytoluene (BHT)
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संबंधित प्रश्न
Oil and fat containing food items are flushed with nitrogen. Why?
What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity?
Explain why, food products containing fats and oils (like potato chips) are packaged in nitrogen.
Fill in the following blank with suitable word:
Anti-oxidants are often added to fat containing foods to prevent .............. due to oxidation.
What damage is caused by rancidity?
What type of chemical reaction is responsible for causing rancidity?
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is:
(a) acidity
(b) radioactivity
(c) rabidity
(d) rancidity
If edible oil is left aside for a long time, it will get rancid.
Write scientific reason.
Always paint grills of doors and windows before using them.
Which of the following gases is used in the storage of fat and oil-containing foods for a long time?
