INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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canning
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drying
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pasteurization
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None of these
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Detailed explanation-1: -Is Addition of sugar to make jelly jam and sauces etc is called pasteurisation.
Detailed explanation-2: -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.
Detailed explanation-3: -Add 2 cups of prepared fruit to a large mixing bowl. Add the sugar and mix well. Let the mixture stand for 20 minutes, stirring occasionally. Dissolve powdered pectin in 1 cup cold water in a saucepan. Bring to a boil and boil for 1 minute. Add pectin solution to the fruit and sugar mixture. More items