1) Name the term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to oxidation. What are anti- oxidants ? Why are they added to fat and oil foods.
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Answered by
82
RANCIDITY
ITS A TYPE OF OXIDATION
ANTIOXIDANTS ARE CHEMICALS PREVENTING RANCIDITY.
EX- BHA etc
They are added to make the food edible
ITS A TYPE OF OXIDATION
ANTIOXIDANTS ARE CHEMICALS PREVENTING RANCIDITY.
EX- BHA etc
They are added to make the food edible
Answered by
36
Rancid
Antioxidants are nutrients or substances that found in foods which stabilize free radicals and help to prevent the damage they cause. Antioxidants are nutrients such as vitamin E, beta-carotene, selenium, lutein, lycopene, and flavonoids.
Antioxidants are added to fat and oil seeds because it helps to protect against heart disease, high blood pressure, cancer, and the effects of aging, and they enhance immune functions.
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