• Bromelain $\rightarrow$ (I) 4.0 to 9.0: Cysteine endopeptidase isolated from pineapple stem/fruit; unusually broad pH optimum ($4.0 - 9.0$) used in meat tenderization and beer haze chilling.
• Glucoamylase $\rightarrow$ (III) 3.5 to 5.0: Fungal exo-amylase used for total starch conversion to glucose, functioning optimally in acidic conditions ($3.5 - 5.0$).
• Pepsin $\rightarrow$ (IV) 1.5 to 4.0: Gastric endopeptidase with an exceptionally acidic pH optimum ($1.5 - 2.0$, functioning up to 4.0).
• Ficin $\rightarrow$ (II) 6.5 to 7.0: Sulfhydryl protease from fig latex (Ficus carica) operating optimally at near-neutral pH ($6.5 - 7.0$).
• Correct Combination: (A)-(I), (B)-(III), (C)-(IV), (D)-(II), matching Option 2.

Correct option: (2) (A) - (I), (B) - (Ill), (C) - (IV), (DB) - (Il)

• Food Acidulants:
• Acidulants are added to foods to provide sharp tartness, regulate pH, enhance antioxidant stability, and prevent microbial growth.
• Phosphoric Acid ($\text{H}_3\text{PO}_4$): The only inorganic (mineral) acid approved and widely utilized in the food industry. It is used extensively in dark cola beverages, delivering a sharp, clean astringency and inhibiting bacterial growth at low pH.
• Organic Acidulants: Fumaric acid, succinic acid, acetic acid, malic acid, and citric acid are all organic carboxylic acids.
• Correct Option: Option 2 (Phosphoric acid).

• FSSAI Food Product Standards for Fruit Bar / Leather:
• Statement (I) is False: As per FSSAI regulations, fruit bar / fruit leather shall contain not more than $20\%$ moisture (m/m) (rather than not more than $15\%$).
• Statement (II) is True: The minimum fruit content (fruit pulp/puree solids) in the finished fruit bar shall be not less than $25\%$ (m/m) on dry weight basis.
• Conclusion: Statement (I) is false but Statement (II) is true (Option 4).

Correct option: (4) Statement (I) is false but Statement ({I) is true.