Question

Regina's food science instructor challenged the class to create a high-fat cake that will not go rancid as quickly as a standard high-fat cake. How could she modify the recipe to prevent rancidity?

1) She should double the fat in the recipe.
2) She should add an antioxidant.
3) She should add water.
4) She should use an artificial sweetener.

Answer 1

To prevent rancidity in a high-fat cake, Regina should add an antioxidant, making option 2 the correct choice.

Step-by-step explanation:

Rancidity in high-fat cakes is often caused by the oxidation of fats. Option 2, adding an antioxidant, is the most effective solution. Antioxidants, such as vitamin E or certain compounds like BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), can mitigate the oxidation process, preserving the freshness of the fats and preventing the development of off-flavors. Doubling the fat (option 1) could exacerbate the issue by providing more substrate for oxidation. Adding water (option 3) might not effectively prevent rancidity, as it does not address the root cause. Using an artificial sweetener (option 4) is unrelated to the prevention of rancidity.

Option 2 is the answer, as adding an antioxidant is a well-established method to prevent rancidity in high-fat products.