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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When making jam, what proportion of fruit to sugar is required to prevent the growth of micro-organisms?
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10% fruit to 90% sugar
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90% fruit to 10% sugar
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50% fruit to 50% sugar
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40% sugar to 60% fruit
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Explanation:
Detailed explanation-1: -It is the sugar and acid that makes this possible. Jams usually contain about 60% sugar, which is enough to stop most microorganisms growing.
Detailed explanation-2: -By reducing the percentages of total sugar content, the characteristic gel in the consistency is lost. If the percentage is less than 60% the jam may ferment, unless chemical additives are added to preserve it. Significantly higher percentages of total sugar content may cause crystallisation in the jam.
Detailed explanation-3: -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.
There is 1 question to complete.