Practice question
A food scientist is analyzing four pigments (A–D) and their characteristic properties during processing: Pigments: A. Anthocyanins B. Betalains C. Chlorophyll D. Carotenoids Properties: 1. Lipid-soluble pigment responsible for orange coloration in carrots 2. Water-soluble pigment stable in acidic conditions but absent in presence of anthocyanins 3. Green pigment converting to pheophytin under acidic heat 4. pH-sensitive pigment showing red in acidic and blue in alkaline conditions Which option represents the correct matching?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1A-4, B-1, C-3, D-2
- 2A-4, B-2, C-3, D-1✓
- 3A-1, B-2, C-4, D-3
- 4A-2, B-4, C-1, D-3
Correct answer
A-4, B-2, C-3, D-1
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