Question

Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:

• A. A, B and D only
• B. A, B and C only
• C. B, C and D only
• D. A, C and D only

Hint:

For dry foods like cereals, remember the spoilage triangle: Water (moisture), Oxygen, and Temperature. Control these, and you can store them for a long time.

Answer 1

The Correct Option is A

Step 1: Identify the key factors affecting the storage stability of cereals. Cereals are relatively stable when dry, but can deteriorate due to biological (microbial growth, insects, respiration) and chemical (oxidation) activity.
Step 2: Evaluate the role of each factor listed.

A. Moisture content: This is the single most important factor. High moisture content allows for the growth of molds, yeasts, and bacteria, and increases the rate of enzymatic and chemical reactions.
B. Temperature: Higher temperatures increase the rate of all biological and chemical reactions, accelerating spoilage.
C. pH: The pH of cereals is naturally near neutral and does not typically change enough to be a primary driver of deterioration, unlike in other foods.
D. Presence of oxygen: Oxygen is required for the growth of aerobic microorganisms (like most molds) and for oxidative rancidity of the lipids present in the cereal germ. \end{itemize} The primary factors governing cereal deterioration are moisture, temperature, and oxygen. Therefore, A, B, and D are the correct attributes.