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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Question
The ideal percentage of fruit part and TSS in jelly should be:
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EnglishSimilar Questions
- 1)The term 'Cold Sterilization' is also known as:
- 2)Excess application of nitrogen results in:
- 3)Total post-harvest losses in fruits are:
- 4)Which fruit is used for preparation of good quality jelly?
- 5)Sugar used as preservative has concentration of:
- 6)Benzoic acid is effective against:
- 7)Syneresis of jelly is occurred due to:
- 8)Which of the following enzyme is responsible for conversion of pectin into pectic acid?
- 9)The bud wood of temperate plant species is stored at:
- 10)FPO stands for:
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Similar Questions
- 1)The term 'Cold Sterilization' is also known as:
- 2)Excess application of nitrogen results in:
- 3)Total post-harvest losses in fruits are:
- 4)Which fruit is used for preparation of good quality jelly?
- 5)Sugar used as preservative has concentration of:
- 6)Benzoic acid is effective against:
- 7)Syneresis of jelly is occurred due to:
- 8)Which of the following enzyme is responsible for conversion of pectin into pectic acid?
- 9)The bud wood of temperate plant species is stored at:
- 10)FPO stands for:
