Technology of Foods of Plant Origin

• Lactulose Formation via Thermal Isomerization of Lactose:
• Lobry de Bruyn-Alberda van Ekenstein Transformation:
• Under intense heat treatment (e.g., in in-bottle sterilized or UHT milk), lactose (4-O-$\beta$-D-galactopyranosyl-D-glucose) isomerizes into Lactulose (4-O-$\beta$-D-galactopyranosyl-D-fructose).
• Physiological & Diagnostic Properties:
• Non-digestible disaccharide utilized clinically as an osmotic laxative and hepatic encephalopathy therapeutic, and serves as an official chemical index of severe milk heat treatment.
• Conclusion: Lactulose (Option 2).

Correct option: (2) Lactulose

• Lipid-Derived Aroma Compounds in Aged Cheeses:
• Short-to-Medium Chain Free Fatty Acids:
• Lipolysis of milk fat triacylglycerols releases free fatty acids during cheese ripening.
• Caproic acid (hexanoic acid, C6:0) and its ethyl ester derivatives provide distinct pungent, goat-like, and fruity aroma notes in mature aged cheeses (Parmigiano-Reggiano, aged Cheddar).
• Conclusion: Caproic acid (Option 4).

Correct option: (4) Caproic acid

Evaluating the Assertion and Reason concerning Other convenience foods from fruits and vegetables:

The correct answer is Option 1: Both (A) and (R) are true and (R) is the correct explanation of (A).