Which of the following is true about jellies?
(a) If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
(b) Addition of acid late to the jelly allows formation of it in the container before gel formation
(c) Setting of jelly can be controlled by part by the addition of sodium citrate
(d) All of the mentioned
This question was posed to me during an online interview.
Asked question is from Principles of Food Concentrates-2 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering