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The ideal percentage of fruit part and TSS in jelly should be:
Question

The ideal percentage of fruit part and TSS in jelly should be:

A.

45% fruit part and 55% TSS

B.

45% fruit part and 65% TSS

C.

55% fruit part and 45% TSS

D.

55% fruit part and 75% TSS

Correct option is B

The ideal percentage for making jelly is 45% fruit part and 65% TSS (Total Soluble Solids), which ensures the desired consistency and sweetness.

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