Question

case study of rancidity on food sample like bread,cake,potato

Answer 1

Rancidity is defined as the oxidation of food, which results in the change in of taste and smell.

The case study on the various food samples like bread, cake, potato, etc are given below:

• Prevention

• Use of antioxidants.

• Dehydration

• Refrigeration.

• Use of the flush bags with n2 bags.

• Preservatives.

Answer 2

HEY!!

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▶Rancidity= The rancidity is a type of chemical decomposition of oil, fats or other lipids and lipid like substances due to which the odors and flavors of the substances become undesirable.

▶Actually it is a deterioration reaction in food and under this process can also destroy the nutrients in the substances.

▶So, the exercise basically involves studying the decay of various food items (breads, dals, eggs, fruits etc.) by observing their color changes and detecting changes in smell.

▶Keeping a regular track (twice a day or so) of changes is quite important and please keep the food items outside well exposed to the elements.

✴CAUSES OF RANCIDITY

✔Oxidation, irradiation, heat are some of the major causes that induces fat to go rancid. It is found in cooking oils, ghee, deep-fried foods etc.

✴PREVINTION FROM RANCIDITY

✔Refrigeration slows down the process of rancidity as it prevents the exposure of food to oxygen and slows down the growth of microbes which cause oxidation. Keeping things in air tight containers also prevents the exposure of food to oxygen.