FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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water
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lemon juice
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sugar
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None of the above
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Detailed explanation-1: -Pectin is the substance that causes the fruit to gel. Some kinds of fruits have enough natural pectin to make high quality products. Others require added pectin, especially when they are used for making jellies, which should be firm enough to hold their shape.
Detailed explanation-2: -Granulated white sugar is the usual type of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure.
Detailed explanation-3: -Commercial products are available that create a gel without sugar. Low and no sugar jam and jelly will have different characteristics than regular jam or jelly. Sugar is critical in gel formation. By using special commercial pectins, the amount of sugar used in making jam and jelly can be reduced or eliminated.