LIVE Course for free

Rated by 1 million+ students
Get app now
0 votes
31 views
in Chemistry by (30.0k points)
closed by
Rancidity of oils and fats can be avoided by using _____.
1. antioxidant
2. antibiotic
3. colouring agent
4. preservatives

1 Answer

0 votes
by (53.7k points)
selected by
 
Best answer
Correct Answer - Option 1 : antioxidant

The correct answer is antioxidant.

  • The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity.
  • It spoils the food materials prepared in fats and oils which have been kept for a considerable time and make them unfit for eating.
  • The development of rancidity is prevented by different ways listed below:
    • It can be prevented by adding anti-oxidants to foods containing fats ad oils.
    • The two most common anti-oxidants are Butylated Hydroxy-Anisole (BHA) and Butylated Hydroxy-Toluene (BHT).
    • It can be prevented by packing fat and oil-containing foods in nitrogen gas.
    • It can be retarded by keeping food in a refrigerator.
    • It can also be retarded by storing food in air-tight containers.
    • It can be retarded by storing foods away from the lights.

Welcome to Sarthaks eConnect: A unique platform where students can interact with teachers/experts/students to get solutions to their queries. Students (upto class 10+2) preparing for All Government Exams, CBSE Board Exam, ICSE Board Exam, State Board Exam, JEE (Mains+Advance) and NEET can ask questions from any subject and get quick answers by subject teachers/ experts/mentors/students.

Categories

...