Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a condiderable time) ?

Open in App

Solution

Rancidity is used to indicate unpleasant smell and taste of fat and oil containing food.

Suggest Corrections

Similar questions

Q. The term used to indicate the development of unpleasant smell and taste in fat and oil-containing foods due to aerial oxidation is:

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is :

(a) acidity (b) radioactivity (c) rabidity (d) rancidity

Q. causes food to develop an unpleasant smell and taste when left for a prolonged period.

A food item developed an unpleasant smell and taste, and the elders of the house said that the food has "gone bad". In scientific terms, which of the following could have occurred?

Q. When food containing fat or oil is not used and left for long time,their smell and taste changes.Name the process which is responsible for the change.List two methods to prevent or slow down the above change

Join BYJU'S Learning Program