Question

Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Posted under Food Engineering

Answer: (b).True, True

Interact with the Community - Share Your Thoughts

Uncertain About the Answer? Seek Clarification Here.

Understand the Explanation? Include it Here.

Q. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by...

Similar Questions

Explore Relevant Multiple Choice Questions (MCQs)

Q. Which of the following ingredients is added to a jelly?

Q. Which of the following uses the fruit ingredient and not the fruit juice?

Q. Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

Q. This is a product made from citrus fruit, juice and peel and added with sugar.

Q. Which of the following in a jelly/ jam is responsible for the formation of gel?

Q. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

Q. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.

Q. In the presence of _____ and _____ protopectin is unable to form a gel.

Q. After obtaining from protopectin, pectin is further converted into _____ and _____

Q. Which acid is pectin made from?

Q. The pectin of fruits vary in _____ and _____

Q. Which of the following statements are true?

Q. Statement 1: Gel formation is favorable in more acidic medium.
Statement 2: Syneresis is used to describe jelly which have _____

Q. When sucrose is converted into _____ it is called _____

Q. Which of the following statements about sucrose is true?

Q. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

Q. Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
Statement 2: Prolonged boiling causes loss of color and flavor.

Q. In vacuum concentration or normal concentration, the soluble solid content is determined by _____

Q. Which of the following is true about jellies?

Q. Which of the following points out the difference between other fruit products and jellies?

Recommended Subjects

Are you eager to expand your knowledge beyond Food Engineering? We've handpicked a range of related categories that you might find intriguing.

Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!