Question

Match List-I with List-II. 

List-I (Process / Enzyme)	List-II (Product)
(A) Enzymatic browning	(I) Pineapple
(B) Non enzymatic browning	(II) Papaya
(C) Bromelin	(III) Apple
(D) Papain	(IV) Bread

Choose the correct answer from the options given below.

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (II), (B) - (I), (C) - (III), (D) - (IV)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Remember:
1. Bromelain \(\rightarrow\) Pineapple
2. Papain \(\rightarrow\) Papaya
These two plant proteases are common subjects in food technology exams.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
This matching question connects biochemistry principles, natural enzymes, and food processes to their corresponding primary sources or products.

Step 2: Detailed Explanation:
Let us analyze each pair:
- (A) Enzymatic browning: Occurs when polyphenol oxidase (PPO) in cut tissues oxidizes phenolic compounds. This is highly visible in cut Apples (III).
- (B) Non-enzymatic browning: Primarily refers to the Maillard reaction between reducing sugars and amino acids under heat, which gives Bread (IV) its crust color.
- (C) Bromelin: A sulfhydryl proteolytic enzyme found naturally in Pineapple (I).
- (D) Papain: A well-known proteolytic enzyme extracted from the latex of unripe Papaya (II).
Matching these gives: (A) - (III), (B) - (IV), (C) - (I), (D) - (II).

Step 3: Final Answer:
The correct matching sequence is Option 4: (A) - (III), (B) - (IV), (C) - (I), (D) - (II).