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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salt
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sun
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sugar
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vinegar/acid
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Detailed explanation-1: -Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources 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-2: -Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.
Detailed explanation-3: -Sugar: Besides sweetening the flavor, sugar works with the pectin and fruit acids to create the gel texture that indicates a proper jam. Sugar also acts as a preservative that maintains the color of the fruit and inhibits mold growth. Low-sugar jams often require added pectin to firm up.