Question

Which of the following points out the difference between other fruit products and jellies?

(a) Initial material in fruit preserves

(b) Gel development in fruit pastes

(c) Solid content in fruit pastes

(d) All of the mentioned

The question was posed to me during an interview.

I'm obligated to ask this question of Principles of Food Concentrates-2 topic in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

Correct option is (d) All of the mentioned

Explanation: Fruit preserves have fruit pulp and fruit as the initial material which is different from jellies which have fruit juice as their starting material. Gel development does not take place in fruit pastes. Solid content in jellies in not as high as it is in fruit pastes.