Question

Match Food with Application of carrageenans.

List - I	List - II
A. Pie	I. Gelling
B. Dessert	II. Texture modification
C. Beer	III. Syneresis prevention
D. Meat	IV. Clarification

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

Hint:

Remember that carrageenan's properties can vary depending on the type of carrageenan used and its concentration, but generally, it is known for its gelling and textural modifying abilities.

Answer 1

The Correct Option is C

Step 1: Concept
Carrageenans are a group of natural polysaccharides derived from red seaweed. They have various applications in food products due to their gelling and textural properties.

Step 2: Meaning
- Gelling: The ability to form a gel structure. - Texture modification: Altering the mouthfeel or consistency of a product. - Syneresis prevention: Reducing the separation of liquid from solid components in a mixture. - Clarification: Improving the clarity of liquids by removing suspended particles.

Step 3: Analysis
1. Pie (A): - Carrageenan can be used to modify the texture of pie fillings, making them thicker and more stable without altering their flavor or color significantly. Therefore, option A is best matched with II: Texture modification. 2. Dessert (B): - Desserts often require a smooth and creamy texture. Carrageenan can help in achieving this by modifying the texture of the dessert base. Hence, B should be associated with II: Texture modification. 3. Beer (C): - Beer clarification is an important process where carrageenan helps to remove suspended particles, improving the clarity of the beer. Thus, C matches best with IV: Clarification. 4. Meat (D): - Carrageenan can be used in meat products for syneresis prevention, which means it helps in reducing the loss of moisture and maintaining the juiciness of the meat. Therefore, D is correctly matched with III: Syneresis prevention.

Step 4: Conclusion
Based on the analysis, the correct matching is: - A (Pie) - II (Texture modification) - B (Dessert) - II (Texture modification) - C (Beer) - IV (Clarification) - D (Meat) - III (Syneresis prevention) Final Answer: (C)