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Which is the first and foremost gelling agent used to impart a gelled texture to foods, mainly fruit-based foods?
Question

Which is the first and foremost gelling agent used to impart a gelled texture to foods, mainly fruit-based foods?

A.

Papain

B.

Pepsin

C.

Pectin

D.

Trypsin

Correct option is C


Pectin is the first and foremost gelling agent used to impart a gelled texture to foods, especially in making jams and jellies.

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