Question

Match List-I with List-II 

Choose the correct answer from the options given below:

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

Hint:

Remember that "Coagulation" is key to making cheese/paneer (rasgulla), and "Texturization" is key to making soy-based meat substitutes (soya granules).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Proteins perform important functional roles in food systems, affecting food texture, structure, and stability.
These functional properties are utilized by the food industry to produce specific products.

Step 2: Detailed Explanation:
- (A) Texturization: This is the process of modifying the structure of plant proteins to create a fibrous, meat-like texture.
This property is utilized to produce textured soy protein and soya granules (III). Thus, (A) matches (III).
- (B) Coagulation: This involves denaturing and aggregating proteins into a solid or semi-solid gel.
It is key to making chhena/paneer, which is used for cottage cheese-based sweets like rasgullas (I). Thus, (B) matches (I).
- (C) Emulsification: This is the ability of proteins to stabilize oil-in-water mixtures.
In salad dressings (IV), egg yolk proteins (like lecithin and apoproteins) act as natural emulsifiers to prevent the oil and water phases from separating. Thus, (C) matches (IV).
- (D) Leavening: This refers to trapping air to provide volume and texture.
In sponge cakes (II), whipped egg white proteins trap air, acting as a leavening agent during baking. Thus, (D) matches (II).
This matching sequence is: (A) - (III), (B) - (I), (C) - (IV), (D) - (II).

Step 3: Final Answer:
The correct matching sequence corresponds to option (D).