INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Oils have a tendency to go rancid from exposure to the air. To counter this, you should use a(n):
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Antioxidant
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colouring
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stabilizer
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None of the above
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Explanation:
Detailed explanation-1: -BHA. Butylated hydroxyanisole (BHA) is a phenolic antioxidant Phenolic antioxidants prevent rancidity of fats and oils in food by protecting against lipid oxidation.
Detailed explanation-2: -When used as food additives, antioxidants prevent fats and oils from become rancid when exposed to air, and thus extend their shelf life.
There is 1 question to complete.