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Autoxidation



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Q1. Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.

(a) True
(b) False
(c) Both acidolysis and aldehyde
(d) None of the mentioned

Q2. Which of the following is true with respect to gelatinization?

(a) It allows starch to be easily digested
(b) In this process, on heating, the crystalline structure of starch is lost and gel is formed
(c) In this process, on cooling, the digestibility of starch in the intestine decreases
(d) None of the mentioned

Q3. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?

(a) Oxidation is necessary for products like cheese
(b) Lipid Oxidation is otherwise a major concern for the food industry
(c) Deterioration of fats and oils is called rancidity
(d) All of the mentioned

Q4. Which among the following statements is untrue?

(a) Self oxidation of lipids is called ?auto-oxidation?
(b) High content of PUFA losing flavour is called rancidity
(c) Heating and frying lead to polymerization of fats
(d) None of the mentioned

Q5. Which of the following shows the propagation step in auto-oxidation?

(a) R? + R? ? R-R
(b) RH ? R? + H?
(c) R? + O2 ? RO2?
(d) None of the mentioned

Q6. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________

(a) Hydrolytic rancidity
(b) Auto- oxidation
(c) Thermal decomposition
(d) Lipolysis

Q7. Statement 2: Baking soda is a leavening agent. It is an additive.

(a)
(b)
(c)
(d)

Q8. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.

(a) True, False
(b) True, True
(c) False, False
(d) False, True

Q9. _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

(a) Buffering agents
(b) Sequestrants
(c) Anti-caking agents
(d) Anti-foaming agents

Q10. What is ?carryover? principle?

(a) Additives added in the raw materials are not present in the final products
(b) Antioxidant added to oil is present in all oil based products made from it
(c) All of the mentioned
(d) None of the mentioned

Q11. What is the name of the process in which aldehyde get oxidise in presence of air?

(a) Calcination
(b) Autoxidation
(c) Cannizzaro reaction
(d) Baeyer villiger oxidation


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