Oils and Fats Quiz

The types of oxidative rancidity reactions mentioned in the text are photooxidation, flavour reversion, and enzymatic oxidation.

Rancidity is the development of disagreeable flavor in oils/fats which are produced through specific chemical reactions.

The mechanism of frying involves the changes during frying and the stability of frying oils/fats. This process leads to changes in physical and chemical properties of the oil.

<p>The accelerated tests for measurement of oil stability are used to describe the various novel oils and fats.</p> Signup and view all the answers

<p>The various types of rancidity mentioned in the text are hydrolytic rancidity and oxidative rancidity.</p> Signup and view all the answers

<p>The three types of oxidative rancidity reactions mentioned are photooxidation, flavour reversion, and enzymatic oxidation.</p> Signup and view all the answers

<p>Rancidity is the development of disagreeable flavor in oils/fats through specific chemical reactions. It is significant as it affects the quality and taste of the oils and fats.</p> Signup and view all the answers

<p>The mechanism of frying involves the oil being exposed to heat, leading to changes in its physical and chemical properties such as viscosity, color, and the formation of polar compounds.</p> Signup and view all the answers

<p>Autooxidation is the common oxidative rancidity in oils and fats, which occurs through the reaction of oxygen with unsaturated fatty acids, leading to the development of off-flavors and odors.</p> Signup and view all the answers

<p>The types of rancidity are hydrolytic rancidity and oxidative rancidity. An example of hydrolytic rancidity is the breakdown of fats into fatty acids and glycerol, while an example of oxidative rancidity is the development of off-flavors due to oxidation reactions.</p> Signup and view all the answers