Ready to practise? Start with a free mock.
View free testsNutrition
A concentrated source of energy in food, also called lipid. It carries flavour and some vitamins, but too much of the wrong kind is unhealthy.
Ghee, mustard oil (sarson ka tel), and coconut oil are common cooking fats used across different regions of India.
Unsaturated fatty acids with at least one double bond in the trans configuration, formed industrially by partial hydrogenation or naturally by rumen bacteria.
Deterioration of fats producing off-flavours. Hydrolytic rancidity releases free fatty acids by lipase or water; oxidative rancidity is a free-radical chain reaction with oxygen at unsaturated bonds.
Addition of hydrogen across double bonds of unsaturated fatty acids using a nickel catalyst, raising melting point and oxidative stability.
