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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?
Explain the term 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.
Explain, by giving an example, how oxidation and reduction proceed side by side.
What damage is caused by rancidity?
State and explain the various methods for preventing or retarding rancidity of food.
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.
