Question
The hydrolysis of fats and oils produces
Solution
Hydrolysis. Hydrolysis of fats and oils is most prevalent in high-temperature food processing such as deep fat frying of foods with a high water content (e.g. potatoes). Hydrolysis of fats and oils results in: (I) lowered smoke point. (2) Foaming during frying. (3) Corrosion of food processing equipment due to free fatty acids. (4) Bitter or soapy flavours due to free fatty acids (especially when using coconut or palm kernel oil) - sometimes referred to as hydrolytic rancidity.
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Select the most appropriate option to fill in blank number 1.
The Supreme Court granted four weeks to the Centre and the West Bengal government to file their response on a plea ___________ a court-monitored...
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In the following passage, some words have been omitted and indicated by a number. Select the most appropriate word from the given options pertaining to...
Find out the appropriate words.
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Fill in the blank with the most appropriate word.
Select the most appropriate option to fill in blank 2.
In the sentence marked as (6) in the passage, find out an error, if there is any. If there is no error, mark option 5, ‘No error’ as the answer.
