FOOD TECHNOLOGY

Detailed explanation-1: -Oxidative rancidity is an oxidation reaction which starts by an unsaturated fatty acid forming a radical (the dot next to the molecules represents a radical).

Detailed explanation-2: -Oxidative rancidity is a chemical reaction catalyzed by heat, ultraviolet light, heavy metals and oxygen. Many of these factors are obviously present during the extrusion process. Oxidative rancidity is best controlled by the addition of antioxidants and ‘oxygen scavengers’.

Detailed explanation-3: -We are all familiar with the unpleasant experience of eating peanuts or crisps that are too old, or with the smell and taste of rancid butter. This is due to oxidation of the fats and oils in these foods and it affects all types of food that contain them: meat, fish, nuts etc.

Detailed explanation-4: -The condition produced by aerial oxidation of fats and oils in food, due to which unpleasant taste and smell occurs is called as rancidity.