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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

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Best answer
The correct answer is (d) All of the mentioned

The best explanation: All of the mentioned statements are true about jellies.

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