• Glycemic Index (GI) Classification:
• Carrots: High GI when cooked/boiled (~90–95 on glucose standard in classic reference charts) $\rightarrow$ (III)
• Soybeans: Exceptionally low GI due to high protein and fat content (~15–20) $\rightarrow$ (IV)
• Oranges: Moderate-low GI fruit (~40–45) $\rightarrow$ (I)
• Banana: Intermediate GI (~60–70) $\rightarrow$ (II)
• Systematic Match: (A)-(III), (B)-(IV), (C)-(I), (D)-(II) (Option 1).

Correct option: (1) (A) - (Il), (B) - (IV), (C)- (), (D) -

• Industrial Amino Acid Applications:
• L-Glutamate $\rightarrow$ (II) Flavor enhancer: Monosodium glutamate (MSG) stimulates umami taste receptors in savory foods.
• L-Aspartate $\rightarrow$ (IV) Sweetener: Primary precursor for synthesizing the low-calorie artificial dipeptide sweetener aspartame.
• L-Cysteine $

ightarrow$ (I) Food additive: Functions as a dough conditioner in commercial bakery by cleaving gluten disulfide bridges, improving dough elasticity.

• L-Arginine $

ightarrow$ (III) Pharmaceutical: Employed in clinical nutrition, cardiovascular formulations, and infant formulas.

Correct option: (4) (A) - (II), (B) - (IV), (C) - (1), (DB) - (Ill)