1. . Those agents which promote or speed up the rate of rancidity in fats and oils are called?
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
2. . Those agents which inhibit or retard the rate of rancidity in fats and oils are called_____.
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
3. . In Rancidity the______ are tie-up the peroxi radicals so that they are incapable of free radicals are formed.
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
4. . When small molecules of fats & oils are combined and form very large molecule, it is known as_____________.
(A) Interesterification
(B) Polymerization
(C) Oxidation
(D) Esterification
5. . The symptoms of polymerization is______________.
(A) Foaming
(B) Gums
(C) Increase viscosity
(D) All
6. . In Rancidity __________ is the beginning of bad flavor development in fats & oils.
(A) Peroxides
(B) Hydro peroxides
(C) Oxides
(D) Metal ions complex
7. . _______ is the reaction of lipid with water sometimes requires a catalyst, but results in the formation of free fatty acids and salts of free fatty acids.
(A) Rancidity
(B) Hydrolytic rancidity
(C) Oxidative rancidity
(D) Oxidation
8. . Development of bad smell in fat/oil is due to?
(A) Putrefaction
(B) Esterification
(C) Rancidity
(D) Hydrogenation
9. . ________is natural anti-oxidant commonly used to prevent oxidation in fats and oils.
(A) BHA
(B) BHT
(C) α –tocopherol
(D) Propyl gallate
10. . The major antioxidant used in food fats and oils is___________.
(A) BHA
(B) BHT
(C) Propyl gallate
(D) All
11. . During oxidative rancidity________are formed.
(A) Hydro peroxide
(B) Sugar oxide
(C) Hydrogen ion
(D) Metal oxide
12. . The oxidative rancidity in oils & fats is a typical example of ______________ induced deteriorative process in foods.
(A) Microbiologically
(B) Bio-Chemically
(C) Chemically
(D) Physically
13. . Oxidative rancidity can be accelerated by the presence of certain divalent &-polyvalent___________.
(A) Metals
(B) Light
(C) High temperature
(D) Chemicals
14. . The necessary temperature of deep fat frying is____________o C?
(A) 150-220
(B) 160-230
(C) 170-240
(D) 140-210
15. . Enzymes are killed at high temperature _______
(A) 80ᵒc
(B) 70ᵒc
(C) 50ᵒc
(D) 60ᵒc
16. . Citric acid & phosphoric acid are commonly used as _________?
(A) Secondary anti-oxidants
(B) Primary anti-oxidants
(C) Natural anti-oxidant
(D) Pro-oxidant
17. . Spices and herbs are the examples of_________ ?
(A) Secondary anti-oxidants
(B) Primary anti-oxidants
(C) Natural anti-oxidant
(D) Pro-oxidant
18. . BHA & BHT control ?
(A) Saponification
(B) Rancidity
(C) Esterification
(D) Hydrolysis
19. . Enzymatic rancidity is caused by ____________
(A) Amylase Enzyme
(B) Lipase Enzyme
(C) Amyl pectinase Enzyme
(D) Proteinase Enzyme
20. . Enzymes are _______?
(A) Carbohydrate in nature
(B) Lipid in nature
(C) Vitamin in nature
(D) Protein in nature
21. . Antioxidant are effective in very low concentration even less then_______?
(A) 7%
(B) 3%
(C) 1%
(D) 5%