Discussion
Match the process in Column I with the related food component in Column II.
| Column I | Column II |
|---|---|
| P. Caramelization | 1. Lipid |
| Q. Denaturation | 2. Sugar |
| R. Oxidation | 3. Pigment |
| S. Bleaching | 4. Enzyme |
Answer: A
The correct match is P-2, Q-4, R-1, S-3.
- Caramelization: browning of sugars heated without amino compounds (2).
- Denaturation: loss of the folded structure of proteins, which inactivates enzymes, as in blanching (4).
- Oxidation: here lipid oxidation, the cause of rancidity in fats and oils (1).
- Bleaching: removal of coloured pigments, as in bleaching of oils, flour or sugar (3).
Caramelization belongs to sugars in every option but one, and the only option that also pairs denaturation with enzymes and bleaching with pigments is P-2, Q-4, R-1, S-3.
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