Question:
The predominant saturated fatty acids in eggs are _______
The predominant saturated fatty acids in eggs are _______
Show Hint
Palmitic (16:0) and stearic (18:0) acids are the most common saturated fatty acids found in land-animal fats, including dairy, poultry, and egg lipids.
Updated On: Jul 10, 2026
- Palmitic acid punicic acid
- Lauric acid caprylic acid
- Arachidic acid icosanoic acid
- Palmitic and stearic
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Egg yolk lipids consist of triglycerides, phospholipids, and cholesterol.
The fatty acid profile includes a mix of saturated, monounsaturated, and polyunsaturated fatty acids.
Step 2: Detailed Explanation:
The saturated fatty acids (SFAs) constitute approximately \(30\%\) to \(35\%\) of the total fatty acids in egg yolk.
Among these saturated fatty acids, palmitic acid (C16:0, around \(23\%\) of total lipids) is the most abundant.
Stearic acid (C18:0, around \(8\%\) of total lipids) is the second most abundant saturated fatty acid.
Other SFAs like lauric, myristic, or arachidic acids are present in negligible amounts.
Step 3: Final Answer:
Therefore, palmitic and stearic acids are the predominant saturated fatty acids in eggs.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Chemistry Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below: Match List-I with List-II.
List-I (Food Product) List-II (Type of Colloid) (A) Curd (I) Solution (B) Butter (II) Foam (C) Vegetable soup (III) Gel (D) Whipped egg white (IV) Water in oil emulsion Choose the correct answer from the options given below.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions