Food Analysis - Lipid Extraction and Analysis

Which method is used for lipid extraction that involves continuous extraction with petroleum or diethyl ether?

• Gravimetric

• Mojonnier

• Soxhlet Method

• Babcock

What is the primary objective of the Babcock method?

• Determining fat content in milk

• Estimating water content in milk

• Determining sugar content in milk

• Measuring protein content in milk

How does lipid hydrogenation affect the melting behavior or hardness of the lipid?

• Has no effect

• Increases

• Decreases

• Varies

What is the purpose of hydrogenation of lipids?

• To increase the flavor stability of the food product

• To modify the physical characteristics of the lipid so that the product becomes suitable for certain food applications

• To reduce the degree of unsaturation and thus, the oxidation rate

• All of the above

What is the main indicator of lipid edibility?

• Acid Value

• Saponification Value

• Iodine Value

• Peroxide Value

What is the process called when triglycerides are hydrolyzed under alkaline conditions?

• Saponification

• Hydrogenation

• Inter-esterification

• Lipid Extraction

What does the Acid Value (AV) measure?

• The breakdown of triglycerides into free fatty acids

• The purity of a fat or oil

• The degree of unsaturation of the lipid

• The susceptibility of the lipid to oxidative rancidity

If a fat has low saponification value, what can be inferred about the chain length of the fatty acid?

• Short chain length
• Long chain length
• Medium chain length
• None of the above

Which value is directly proportional to the degree of unsaturation in a lipid?

• Acid Value

• Saponification Value

• Iodine Value

• Peroxide Value

Which one of the below statements is wrong about iodine value?

• Inversely proportional to the melting point (mp) of lipid

• • The most commonly used method is “Babcock method”

• • Indicate susceptibility of lipid to oxidative rancidity (due to degree of unsaturation)

• Can be used to identify or authenticate fats and oil