Q1. Cottonseed oil has a smoke point of about _______.

1. 232℃
2. 175℃
3. 185℃
4. 210℃

ANSWER: A. 232℃

• Explanation: Developed FFA lowers the ‘smoke point’ and has a significant impact on the cooking/frying properties of oils and fats. Cottonseed oil has a smoke point of roughly 232℃; even a 1% development of FFA in the cottonseed oil reduces the smoke point to 160℃. This indicates that cottonseed oil that could previously be heated to 232℃ can now only be heated to 160 with 1% formed free fatty acids.

READ MORE – Food Science & Technology Quiz (19-02-2022)

Q2. Oxidation of moderately unsaturated fats results in the development of?

1. Rancidity reversion
2. Off flavors
3. Off odors
4. All of the above

ANSWER: D. All of the above

• Explanation – There are two types of lipid oxidation. Actually, the higher the degree of unsaturation, the more unstable the oil is and the more susceptible it is to oxidative reactions. As a result, oxidation of highly unsaturated fats might result in the creation of polymeric end products, whereas oxidation of moderately unsaturated fats can result in rancidity reversion, off-flavor, smells, and other issues.

READ MORE – Food Science & Technology Quiz (29-03-2022)

Q3. The primary oxidation products in the fats and oil include?

1. Ketones
2. Aldehydes
3. Hydroperoxides
4. Dienes

ANSWER – C. Hydroperoxides

• Explanation: Different products are created depending on the stages and amount of oxidation. As a result, primary oxidation products disintegrate into secondary oxidation products, which can then be oxidized further to produce tertiary oxidation products. Hydroperoxides are the primary oxidation products in fats and oils; secondary oxidation products include aldehydes, ketones, dienes, trienes, and so on; and tertiary oxidation products include acids, epoxide, dimers, and oxirane rings, among others.

READ MORE – Food Science & Technology Quiz (09-04-2022)

Q4. ______ is when these unstable by-products of the first stage interact with themselves or react with other fatty molecules (lipids).

1. Initiation
2. Propagation
3. Termination
4. Decomposition

ANSWER: B. Propagation

• Explanation: Diffusion-controlled alkyl radicals react with oxygen to make peroxy radicals, which then react with new lipid molecules to produce hydroperoxides as primary oxidation products and new alkyl radicals, propagating the reaction chain. Propagation occurs when the first stage’s unstable by-products contact with one another or with other fatty molecules (lipids). Starting a chain reaction of free radical lipid peroxidation. As a result, the oxidative degradation process continues to break down the lipid molecules.

READ MORE – Food Science & Technology Quiz (19-11-2021)

Q5. _______ is most frequently encountered as a result of the action of fungi and blue-green mold on coconut or other oil seeds.

1. Enzymatic rancidity
2. Ketonic rancidity
3. Photooxidation
4. All of the above

ANSWER: B. Ketonic rancidity

• Explanation – The action of fungi such as Aspergillus niger and blue-green mold, Penicillium glaucum on coconut or other oil seeds is the most common cause of ketonic rancidity. The tallowy odor may have developed as a result of aldehydes or ketones produced by enzymes found in fungi reacting with oil. The enzymes in the fungus convert the oil or lipids into short-chain fatty acids, which are more susceptible to ketonic rancidity.

READ MORE – Food Science & Technology Quiz (18-04-2022)

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