Question

Match the process in Column I with the related food component in Column II. 

Column I	Process	Column II	Food Component
P	Caramelization	1	Lipid
Q	Denaturation	2	Sugar
R	Oxidation	3	Pigment
S	Bleaching	4	Enzyme

• A. P-2, Q-4, R-1, S-3
• B. P-2, Q-1, R-4, S-3
• C. P-1, Q-3, R-2, S-4
• D. P-2, Q-1, R-3, S-4

Hint:

Key memory: Caramelization = Sugar, Denaturation = Enzyme, Oxidation = Lipid, Bleaching = Pigment.

Answer 1

The Correct Option is A

Step 1: Recall each process.
- Caramelization: Heat-induced browning of sugars → related to sugar.
- Denaturation: Structural change of proteins/enzymes due to heat or pH → related to enzyme.
- Oxidation: Common in oils/fats leading to rancidity → related to lipid.
- Bleaching: Removal of natural coloring substances → related to pigment.
Step 2: Match accordingly.
- P (Caramelization) → 2 (Sugar)
- Q (Denaturation) → 4 (Enzyme)
- R (Oxidation) → 1 (Lipid)
- S (Bleaching) → 3 (Pigment)
Step 3: Verify with options.
This matches with option (A). Final Answer: \[ \boxed{\text{(A) P-2, Q-4, R-1, S-3}} \]