9
Match List - I with List - II :
Choose the correct answer from the options given below :
|
List - I
Product
|
List - II
Maximum moisture content
|
||
|---|---|---|---|
| A | Pistachio nut Pistachio nut | I | 3 per cent 3 per cent |
| B | Raisins Raisins | II | 15 per cent 15 per cent |
| C | Dates Dates | III | 7 per cent 7 per cent |
| D | Grated Desiccated Coconut Grated Desiccated Coconut | IV | 30 per cent 30 per cent |
EXPLANATION
Food Additives, Sensory Evaluation, Food Safe
- Pistachio Nut $\rightarrow$ (III) 7 per cent: Dry nuts require a safe moisture threshold of $\le 7\%$ to prevent aflatoxin contamination by Aspergillus flavus.
- Raisins $\rightarrow$ (II) 15 per cent: Dried grape raisins are processed to an equilibrium moisture content of $15 - 18\%$.
- Dates $\rightarrow$ (IV) 30 per cent: Soft and semi-dry commercial dates retain up to $26 - 30\%$ moisture to preserve soft texture and prevent sugar crystallization.
- Grated Desiccated Coconut $\rightarrow$ (I) 3 per cent: Desiccated coconut must have moisture reduced strictly below $3\%$ to arrest free fatty acid formation and lipid rancidity.
- Correct Option: Option 2 ((A) - (III), (B) - (II), (C) - (IV), (D) - (I)).
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