New Enroll in RBI Grade B New Batch - Starts on May 21

    Question

    When starch-based foods are cooked at high temperatures,

    which harmful chemical is produced?
    A AGE Correct Answer Incorrect Answer
    B Heterocyclic amines Correct Answer Incorrect Answer
    C Acrylamides Correct Answer Incorrect Answer
    D Nitrosamines Correct Answer Incorrect Answer

    Solution

    Acrylamides form in starchy foods (e.g., fries, bread) during high-heat cooking (Maillard reaction).

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