List of top Food Science and Technology Questions on Fats and Oils asked in CUET (PG)

Assertion (A): During deep fat frying exposure of oil and fat to high temperature in presence of air and moisture leads to oxidative, hydrolytic and thermal reactions progressively deteriorate the quality of fat/oil causing off flavor, darkening, foaming and increased viscosity. Reason (R): Frying at temperature 150-190°C, O2 from the air attack double bond at unsaturated fatty acids, promote oxidation and polymerization, while moisture causes hydrolysis of triglycerides resulting in deterioration of quality.

The Polyunsaturated fatty acid n-6 (18:2) is high in:

Lard and butter that are solid at room temperature and are mixture of liquid oil and solid fat. The lipids are completely solidified only in very low temperatures. Such homogeneous mixture of liquid oil and solid fat are defined as:

The smoke point of lipid is in the range of:

Change in lipid leading to an undesirable flavour and odour is known as:

Sucrose polyesters act as