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Question
Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time)?
Solution
"Rancidity" is the term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time).
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RELATED QUESTIONS
Explain the term Rancidity.
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.
Explain, by giving an example, how oxidation and reduction proceed side by side.
What damage is caused by rancidity?
What type of chemical reaction is responsible for causing 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
All the methods mentioned below can be used to prevent the food from getting rancid except:
(i) Storing the food in air-tight containers.
(ii) Storing the food in the refrigerator.
(iii) Keeping the food in clean and covered containers.
(iv) Always touching the food with clean hands.
Which of the following gases is used in the storage of fat and oil-containing foods for a long time?
A substance added to food containing fats and oils is called ____________.
