Question

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

• 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:

Caramelization → Sugar, Denaturation → Enzyme, Oxidation → Lipid, Bleaching → Pigment. A simple mnemonic: "Sweet Enzyme Loves Pigment."

Answer 1

The Correct Option is A

Step 1: Caramelization
Caramelization is the process of heating sugars at high temperature, leading to complex flavor and brown pigment formation. $⇒$ P – 2 (Sugar). Step 2: Denaturation
Denaturation refers to the structural unfolding of proteins or enzymes, leading to loss of biological activity. $⇒$ Q – 4 (Enzyme). Step 3: Oxidation
In food systems, oxidation usually refers to the degradation of lipids (lipid peroxidation), which causes rancidity. $⇒$ R – 1 (Lipid). Step 4: Bleaching
Bleaching is the removal or lightening of pigments in food (like chlorophyll, carotenoids). $⇒$ S – 3 (Pigment). Therefore, the correct matching is: P-2, Q-4, R-1, S-3.