Question

The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called:
(a) antioxidation
(b) reduction
(c) rancidity
(d) corrosion

Answer 1

Answer:

options C is your answer

Answer 2

Answer:

The correct option is (c) Rancidity.

Explanation:

• The fats and oils in food that have been left open for a long time get oxidized.
• The oxidation of fats and oils makes food taste and smell bad. This process is called rancidity.
• In order to prevent rancidity,

1. Add antioxidants eg- vitamin C.
2. Refrigerating food since oxidation occurs at high temperatures.
3. Vacuum pack by filling inert gases like nitrogen in food packets.

Conclusion:

Rancidity causes food to smell and taste unpleasant.