b) What are the chemical changes occurs due to spoilage of food?
ANS- Nuts are regularly prone to chemical changes. Fats and oils are the major constituents of nuts. Rancidity causes due to high content of oil and fat substitutes. Rancidification is the chemical decomposition of fats, oils and other lipids. There are three types of rancidity reactions.
Hydrolytic Rancidification is splitting of fats by water. Water splits fatty acid chains and this splitting occurs away from the glycerol backbone in triglycerides.
Oxidative Rancidification is cleavage of double bonds of unsaturated fatty acids caused through oxygen degradation in air. Oxidative rancidity in fat depends on initiators, oxygen, fatty acid composition, temperature, antioxidant, comminution and cooking.
Microbial rancidity is breaking of fats using enzymes of microorganisms such as lipase.
Rancidity is found to be happened due to disorganized storage conditions. This makes various chemical formulas in the food to change, ultimately derived in a spoiled food.
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