Download to read offline
Uploaded byFood Science And Technology
Rancidity.pptx
The document discusses rancidity in fats and oils, highlighting its causes, types, and harmful effects on health, including deficiencies and diseases. It identifies three types of rancidity: hydrolytic, oxidative, and ketonic, and lists factors contributing to rancidity such as temperature and light. The spoilage not only leads to toxic products but also economic losses due to inedibility of rancid fats.
More Related Content
Rancidity.pptx
- 1. Subject : Foodtechnology Presented by : Muhammad Imtiaz Bs (fst) 𝟑𝑵𝑫 semester in umt Presented To : Mam Aqsa Akhtar 01
- 2. The spoilage offats and oils to give off characteristic bad odour is know as rancidity. Examples of rancid food: 02
- 3. Rancidity of fatsand oils: The products of rancidity are toxic. Rancidity destroys the fat-soluble vitamins. Rancidity destroys the polyunsaturated essential fatty acids Rancidity causes economical loss because rancid fat is inedible 03
- 4. Rancidity : ActiveSites: 04
- 5. Types of rancidity: Thereare three types of rancidity: 1) Hydrolytic Rancidity 2) Oxidative Rancidity 3) Ketonic Rancidity 05
- 6. Factors Causing Rancidity: 1)Catalysts trace metal ions & inorganic salts 2) Temperature 3) Time 4) Light 5) Water 06
- 7. Harmful Effects ofRancid Food: Leads to deficiencies such as anaemia Hair loss Kidney Heart disease Cancer
- 8.
- 9.