8. Fatty foods become rancid due to the process of (a) oxidation (b) corrosion (c) reduction (d) hydrogenation?

Question

Answer

Oxidation primarily occurs with unsaturated fats by a free radical-mediatedprocess. These chemicalprocesses can generate highly reactive molecules inrancid foods and oils, which are responsible for producing unpleasant and noxious odours and flavours. These chemical processes may also destroy nutrients in food.

Answer

Oxidation because rancidity means oil and fat react with each other in presence of oxygen

Answer

(a) Oxidation is correct option.

Answer

Oxidation

Answer

Understanding Rancidity in Fatty Foods
Fatty foods can become rancid primarily due to the process of oxidation. This chemical reaction leads to the breakdown of fats, resulting in off-flavors and odors, which make the food unpalatable.
What is Oxidation?
- Oxidation occurs when fats react with oxygen in the air.
- This reaction can produce free radicals and peroxides, which are unstable compounds.
- Over time, these compounds break down the fats, leading to rancidity.
Factors Contributing to Oxidation
- Light: Exposure to light accelerates oxidation processes.
- Heat: Higher temperatures can speed up the breakdown of fats.
- Moisture: Water can promote microbial growth, which may also lead to rancidity.
- Metals: Certain metals can catalyze oxidation reactions, leading to faster rancidity.
Types of Rancidity
- Oxidative Rancidity: This is the most common type, resulting from the oxidation of unsaturated fatty acids.
- Hydrolytic Rancidity: This occurs when water breaks down fat molecules, often leading to the release of free fatty acids.
Prevention of Rancidity
- Storage: Store fatty foods in cool, dark places in airtight containers to minimize exposure to air, light, and moisture.
- Antioxidants: Adding natural antioxidants like vitamin E can help slow down the oxidation process.
In summary, the rancidity of fatty foods is primarily due to oxidation, which can be influenced by various environmental factors. Proper storage and the use of antioxidants can help prolong the shelf life of these foods.

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