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

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

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Q. Which acid is pectin made from?

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Q. The pectin of fruits vary in _____ and _____

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Q. Which of the following statements are true?

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

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

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

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

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

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

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Q. Which of the following is true about jellies?

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

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Q. Which of the following statements is true with respect to cherries?

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Q. Which of the following is not true about leaching of cherries?

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Q. For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

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Q. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

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Q. Sugar is to milk solids as _____ is to jelly.

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Q. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

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Q. Which of the following is added in the making of peanut butter to prevent oil separation?

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