Practice question
Match List-I (Pigments) with List-II (Food Source & Behavior): List-I: A. Lycopene B. Chlorophyll C. Anthocyanin D. Myoglobin List-II: 1. Meat pigment responsible for red to brown transition on cooking 2. Tomato pigment enhanced by heat processing 3. Green leafy vegetable pigment unstable in acid 4. Berry pigment showing pH-dependent color variation Choose the correct matching from the options given below:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1A-1, B-4, C-3, D-2
- 2A-4, B-1, C-2, D-3
- 3A-3, B-2, C-1, D-4
- 4A-2, B-3, C-4, D-1✓
Correct answer
A-2, B-3, C-4, D-1
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