Question

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.

• A. Both (A) and (R) are correct and (R) is the correct explanation of (A)
• B. Both (A) and (R) are correct but (R) is not the correct explanation of (A)
• C. (A) is correct but (R) is not correct
• D. (A) is not correct but (R) is correct

Hint:

Understanding these chemical reactions is crucial for maintaining the quality of oils used in deep fat frying to ensure food safety and taste.

Answer 1

The Correct Option is A