Question

Match the LIST-I with LIST-II 

Choose the correct answer from the options given below: 
 

• A. A-I, B-II, C - III, D - IV
• B. A-I, B-III, C - II, D - IV
• C. A-I, B-II, C - IV, D - III
• D. A-IV, B - III, C - II, D-I

Hint:

A simple way to remember: {Fat} = Richness/Flavor; {MSNF} = Body/Structure; {Stabilizer} = No Ice Crystals (smoothness); {Emulsifier} = Whipping/Dryness.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
This question tests the understanding of the specific functions of the four main components of an ice cream mix: fat, MSNF, stabilizers, and emulsifiers.
Step 2: Detailed Explanation:
Let's match each constituent from List-I with its primary role from List-II:
A. Milk fat: Is the primary source of the rich, creamy flavor and smooth texture in ice cream. It "enriches and mellows" the product. So, A matches IV.
B. Milk-solids-not-fat (MSNF): Comprising proteins and lactose, MSNF contributes to the flavor but its main role is to absorb water and improve the overall body and texture of the ice cream, preventing it from being weak or watery. So, B matches III.
C. Stabilizers: These are hydrocolloids (gums) that bind free water in the mix. By doing so, they increase viscosity and, most importantly, prevent the growth of large, coarse ice crystals during freezing and storage. So, C matches II.
D. Emulsifiers: These surface-active agents help in creating a finer fat globule dispersion and control fat destabilization during freezing. This results in a smoother texture and a uniform whipping quality, allowing for stable incorporation of air. So, D matches I.
The correct set of matches is A-IV, B-III, C-II, D-I.
Step 3: Final Answer:
Matching the constituents with their roles and checking the options, the correct choice is (D).