Oils & Fats

Rancidity is the development of ---------- flabour in oils/ fats which are produced through specific -----------

• disagreeable, light induced reaction

• undesirable, oxidative reaction

• disagreeable, chemical reaction

• undesirable, hydrolytic reaction

Which of the following is not oxidative rancidity?

• Photooxidation

• Enzymatic oxidation

• Flavour reversion

• Sensitizer

Which of the following are the examples of sensitizers?

• Myoglobin

• Chlorophylls

• Heavy metals

• Riboflavin

Reverted flavour develops at ----- levels of oxidation

• high

• low

• moderate

• sufficient

Which of the following has highly specific selectivity?

• Type 1 lipoxygenase

• Type 2 lipoxygenase

• Type 1 lipoxidase

• Type 2 lipoxidase

Find the CORRECT statement regarding oil uptake.

• Lower moisture content will cause water loss and hence more pore for oil uptake.

• Higher pressure will allow air to occupy the pore to allow more oil absorption.

• Higher moisture content will allow more oil absorption with less pore formation.

• Higher moisture content will cause water loss and hence more oil uptake due to more pore formation.

------------ has the highest oil content.

• Roasted nuts

• Doughnuts

• Potatoes chips

• Convenience frozen foods

Which of the following statements is TRUE?

• The higher the induction period, the less stable the oil is.

• The higher the inherent stability, the more stable the oil is.

• The lower the induction period, the more stable the oil is.

• The lower the inherent stability, the more stable the oil is.

Oils with different FA composition are developed to produce oils with

• improved nutritional properties

• reduced oxidative stability

• lower physical properties

• lower technological properties

Select the example(s) of carbohydrate-based fat replacers

• xylitol

• isomalt

• sorbitol

• lactitol