The TSS at the end point of jam is
Jam setting depends on correct total soluble solids. Ideal TSS at end point is 68–70° Brix.
This level ensures proper gel formation. Lower TSS leads to poor keeping quality. Higher TSS causes crystallization. Hence 68–70° Brix is recommended.
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100 Questions
125 Marks
80 Mins English English25 Questions50 Marks20 Mins English English25 Questions25 Marks20 Mins EnglishWhich one of the following chemical is used for creating high osmoticum for prolonged storage of culture
One of the following is not a sweetener
________ is used to prevent sprouting in potato during storage.
Which fruit used for candy preparation?
The TSS at the end point of jam is
Write the percentage of pectin required to produce good jelly
Which component is the most essential in jelly making?
Vinegar is used in the preparation of
Suggested Test Series
Suggested Test Series
Which one of the following chemical is used for creating high osmoticum for prolonged storage of culture
One of the following is not a sweetener
________ is used to prevent sprouting in potato during storage.
Which fruit used for candy preparation?
The TSS at the end point of jam is
Write the percentage of pectin required to produce good jelly
Which component is the most essential in jelly making?
Vinegar is used in the preparation of
