Question

Match Food type with Acrylamide content (ug/kg).

List - I	List - II
A. French fries	I. 120-180
B. Bread	II. 330-2300
C. Potato chips	III. 300-1100
D. Corn flakes	IV. <30-160

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

Hint:

Always consider the cooking method and temperature when estimating acrylamide content in food. Higher temperatures and longer cooking times generally lead to higher levels of acrylamide formation.

Answer 1

The Correct Option is A

Step 1: Concept
Acrylamide is a chemical compound formed during the cooking of certain foods at high temperatures. It can be found in various processed and cooked foods, particularly those made from starchy ingredients like potatoes and grains.

Step 2: Meaning
The question asks to match different food items with their respective acrylamide content ranges (in ug/kg).

Step 3: Analysis
- French fries are often fried at high temperatures, which can lead to the formation of significant amounts of acrylamide. - Bread is typically baked or toasted, and it also contains starchy components that can produce acrylamide under certain conditions. - Potato chips are usually deep-fried, leading to higher levels of acrylamide compared to other options. - Corn flakes are generally made from grains that have been processed at lower temperatures than the previous items, resulting in lower acrylamide content. Given these points: - French fries (A) and potato chips (C) should have high acrylamide levels due to their cooking methods. - Bread (B) could also contain moderate amounts of acrylamide. - Corn flakes (D) are expected to have the lowest acrylamide content among the options. Matching these with the given ranges: - 120-180 ug/kg (I) is a relatively low range, fitting for corn flakes (D). - 330-2300 ug/kg (II) and 300-1100 ug/kg (III) are moderate to high ranges. - The lowest acrylamide content should be assigned to the food with the least cooking time or temperature, which is corn flakes (D). Thus: - French fries (A) - 330-2300 ug/kg (II) - Bread (B) - 120-180 ug/kg (I) - Potato chips (C) - 300-1100 ug/kg (III) This leaves corn flakes (D) with the lowest range, which is <30-160 ug/kg (IV). Final Answer: (A)