Fatty foods become rancid due to the process ofa)oxidationb)corrosionc)reductiond)hydrogenationCorrect answer is option 'A'. Can you explain this answer?

Question

Answer

Ya..when food is exposed to air ..i.e. come in contact with oxygen ,it get oxidised ..which results in rancidity of food and it's smell and taste change...

Answer

Oxidative rancidity is associated with the degradation by oxygen in the air. The double bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving molecular oxygen. This reaction causes the release of malodorous and highly volatile aldehydes and ketones.

Answer

Rancidity. ... Food turns rancid when the fats and oils within them getoxidized and the taste and smell of thefood changes. Oxidation of fatsgenerates highly reactive molecules in the rancid food which is responsible for the unpleasant odour and flavour. These chemical reactions also reduce the nutrition of the food.

Answer

Rancidity is defined as oxidation of fatty food

Answer

Understanding Rancidity in Fatty Foods
Rancidity refers to the unpleasant taste and smell that develops in fatty foods over time. The primary cause of rancidity is the oxidation of fats.
What is Oxidation?
- Oxidation is a chemical reaction where fats react with oxygen in the air.
- This process leads to the breakdown of fatty acids, resulting in the formation of volatile compounds that produce off-flavors and odors.
How Does Oxidation Occur?
- Exposure to Air: When fatty foods are exposed to air, oxygen molecules interact with the fats, initiating the oxidation process.
- Light and Heat: Light and heat can accelerate oxidation, making foods spoil faster. For example, oils stored in clear containers are more prone to rancidity than those in dark bottles.
- Presence of Unsaturated Fats: Foods high in unsaturated fats, such as vegetable oils, are more susceptible to oxidation compared to saturated fats.
Effects of Rancidity
- Taste: The rancid flavor can make food unpalatable.
- Nutritional Value: Oxidized fats can lose their nutritional value and produce harmful compounds.
- Health Risks: Consuming rancid foods may pose health risks due to the presence of free radicals and other harmful substances formed during oxidation.
Prevention of Rancidity
- Proper Storage: Store fats and oils in cool, dark places to minimize exposure to light and heat.
- Use of Antioxidants: Natural antioxidants, such as vitamin E, can help slow down the oxidation process.
- Sealed Containers: Use airtight containers to limit the food's exposure to oxygen.
In summary, rancidity in fatty foods is primarily caused by oxidation, which leads to undesirable changes in flavor and quality. Understanding this process can help in making informed choices about food storage and consumption.

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