Question

Define rancidity (class X )

Answer 1

Answer:

Rancidity refers to the complete or incomplete hydrolysis or oxidation of fats and oils when exposed to air, light, moisture, and bacterial activity; this generally occurs in food items making them undesirable for consumption. ... When food items containing fats and oils are exposed to air or moisture, they become spoiled.

Explanation:

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Answer 2

Answer:

Rancidity, also known as rancidification, is a condition caused by the aerial oxidation of unsaturated fats found in foods and other items, resulting in disagreeable flavours and odours.

Explanation:

• In chemistry, When unsaturated components of a fatty material are exposed to sunlight, they can break down into esters, volatile aldehydes, ketones, alcohols, and hydrocarbons, some of which have unpleasant odours.
• Rancidity Comes in a Variety of Forms
• Rancidity is divided into three categories. They are categorised as follows:

1. Rancidity due to hydrolysis: There is a prevalence of short-chain fatty acids in some lipids. The LIPASE enzyme is capable of dissolving the glycerol-fatty acid bond. A few fatty acids (when not coupled to glycerol) have a flavour that is disagreeable when present in excessive concentrations (same as in Butter). Hydrolytic rancidity can be accelerated by long-term storage at room temperature, butter infection with bacteria that produce lipases, and other factors.
2. Rancidity due to oxidation: Large unsaturated fatty acids are more prone to oxidation than smaller unsaturated fatty acids. The oxidation products are aldehydes, ketones, and other compounds that can have an off-flavor when exposed to high temperatures (exposure to air, cooking, and some chemical contaminants can accelerate oxidation). To prevent oxidative rancidity, antioxidants are added to the oils.
3. Rancidity caused by microbes: When bacteria and other microbes employ their enzymes to break down the chemical structures of fat, this sort of rancidity occurs.

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