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?

Answer 1

Regina can prevent rancidity in a high-fat cake by adding antioxidants like vitamin E and C, using more saturated fats, and limiting light and heat exposure.

Step-by-step explanation:

To modify a high-fat cake recipe to prevent rancidity, Regina could use several techniques. First, she could incorporate antioxidants such as vitamin E and vitamin C into her cake, which would help to protect the fats from the oxidative processes that lead to rancidity. Another strategy is to select fats that are more saturated, as these are less susceptible to oxidation than unsaturated fats. The use of hydrogenation to convert some of the unsaturated fats to more saturated forms, similar to the process used to create margarine, can also enhance the shelf-life of the cake. Furthermore, to minimize catalysis by metals, it would be wise to avoid storing or processing the cake with metal utensils or containers. Lastly, Regina should consider reducing exposure to light and heat during storage, as these factors can accelerate the oxidation process.