FOOD 2400 Lecture Notes - Lecture 1: Crc Press, Critical Role, Butylated Hydroxyanisole
10 Aug 2018
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Document Summary
A lipid refers to a vast number of compounds that is in general partially or insoluble in aqueous solutions due to its organic nature. The variety stems from the derivatives of fatty acid combinations. These are essential in acting as an energy reserve in plants and animals, a vitamin carrier molecule and can increase the tastiness of food. Lipids are susceptible to spoilage like other macronutrients and undergoes reactions such as lipolysis or autoxidation where it may become rancid (mine, 2016). For the purpose of this experiment, rancidity in terms of autoxidation of lipids can negatively affect the flavour and alter the function. It refers to the reaction that occurs between unsaturated lipid molecules and oxygen. In this experiment, the objective is to examine the unpleasant flavours that are usually caused by oxidative rancidity through numerical scaling and investigate some of the factors that result in the autoxidation of lipids, specifically, lays potato chips.
