Chapter 4 SPOILAGE MCQs

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1. . Those agents which promote or speed up the rate of rancidity in fats and oils are called?





2. . Those agents which inhibit or retard the rate of rancidity in fats and oils are called _____.





3. . In rancidity the ______ are tie-up the peroxi radicals so that they are incapable of free radicals are formed.





4. . When small molecules of fats & oils are combined and form very large molecule, it is known as _____________.





5. . The symptoms of polymerization is ______________





6. . In rancidity __________ is the beginning of bad flavor development in fats & oils.





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.





8. . Development of bad smell in fat/oil is due to?





9. . ________ is natural anti-oxidant commonly used to prevent oxidation in fats and oils.





10. . The major antioxidant used in food fats and oils is ___________





11. . During oxidative rancidity ________ are formed.





12. . The oxidative rancidity in oils & fats is a typical example of ______________ induced deteriorative process in foods.





13. . Oxidative rancidity can be accelerated by the presence of certain divalent & polyvalent _________





14. . The necessary temperature of deep fat frying is ____________ °C?





15. . Enzymes are killed at high temperature _______





16. . Citric acid & phosphoric acid are commonly used as _________?





17. . Spices and herbs are the examples of _________?





18. . BHA & BHT control?





19. . Enzymatic rancidity is caused by ____________





20. . Enzymes are _______?





21. . Antioxidant are effective in very low concentration even less than _______?





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