This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Manufacturing Jellies”.
1. What are the total soluble solids of fruit jelly?
a) 65%
b) 75%
c) 55%
d) 45%
View Answer
Explanation: The total soluble solids of fruit jelly are 65%. The total soluble solids are the content of the fruit is usually obtained from assessing the degrees Brix of the fruit. The TSS or sugar content measures and includes the carbohydrates, organic acids, proteins, fats and minerals of the fruit.
2. How much percentage of fruit pulp should be in jelly?
a) 25%
b) 30%
c) 15%
d) 45%
View Answer
Explanation: The jelly is defined as the semi solid product. It is manufactured by heating the pectin which should be clear and strained solution. It also contains sugar, acid and fruit extract which should be free from pulp. The Fruit Product Order specification for jelly is the final product should have 65% solids, 45% fruit extract.
3. How much percentage of citric acid should be in jelly?
a) 0.5-0.75%
b) 1-2%
c) 0.01-0.05%
d) 4-5%
View Answer
Explanation: Citric acid is also an important element. Pectin usually requires sugar to create the proper chemical reaction to thicken. Citric acid can be added to processed and packaged foods. it is mainly added to many canned and jarred foods to help prevent botulism.
4. How long does it take for jelly to set after processing?
a) 3-4 hours
b) 30-60 minutes
c) 20-24 hours
d) 24-25 hours
View Answer
Explanation: Jellies are gelatinous, clear, and made from fruit juice and sugar, texture is firm, and it holds its shape. It takes nearly 3-4 hours for the jelly to set under low temperature conditions. A jelly is a semi solid product prepared by boiling a clear, strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid.
5. Are these statements about the jelly true?
Statement 1: Jellies cooked at too high a temperature can destroy the pectin.
Statement 2: If pectin is destroyed, it loses its binding capacity to gel.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: The reasons for jelly not setting are usually caused by temperature, pectin problems, or incorrect measurements. Jellies cooked at too high a temperature can destroy the pectin’s network. This can lead to destroy the ability to gel. If the jelly is not boiled long enough it will not set either.
6. Which of the following is the reason for sugar crystallization in jellies?
a) Too little acid
b) Too high acid
c) No acid
d) No pectin
View Answer
Explanation: Sugar crystallization may result from too much sugar or too little acid. Overcooking of jelly can also lead to sugar crystallization where the moisture in gel gets evaporated leaving behind the sugar crystals. Sugar crystallization can takes place if there is a delay in sealing the container of jelly.
7. Which of the following causes results in clouding of jellies?
a) By imperfect straining
b) By adding excess citric acid
c) Over cooking
d) By adding excess butter
View Answer
Explanation: Clouding of jellies is a defect which degrades the quality of the jellies. It is usually occurs with the red juices. It is caused by imperfect straining. Restraining of juice without pressure brings a lower yield, but ensures a clear product.
8. Which of the following is the reason for tough jelly defect?
a) Too little sugar
b) Too high acid
c) No acid
d) No pectin
View Answer
Explanation: The jelly becomes tough or stringy when too little sugar is used for the quantity of fruit juice used. It can also occur when boiling is continued after the jellying point has been reached. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
9. Which fruit is suitable for jelly?
a) Fruits having high pectin content
b) Fruits having low pectin content
c) Fruits having low acidic content
d) Fruits having low protein content
View Answer
Explanation: Fruits having high pectin content are suitable for jellies processing. Apples, crabapples, gooseberries usually contain enough high pectin to form a pectin gel. Other fruits, such as strawberries, cherries contain little pectin and can be used for jelly only if they are combined with fruit rich in pectin.
10. Pineapple stops jelly setting.
a) True
b) False
View Answer
Explanation: Pineapple contains a chemical called bromelain. This has protease enzymes in it that break down protein. This stops the jelly from being able to create its matrix structure as it cools. So it doesn’t set and remains a liquid.
11. What happens if jelly is overcooked?
a) Causes overly firm
b) Causes cloudy appearance
c) Causes non enzymatic reaction
d) Causes opaque structure
View Answer
Explanation: Too much pectin or overcooking the jelly or jam will cause it to be overly firm. The trickiest part about jelly making is ensuring a clear juice at the beginning. If the juice is not strained well, fruit particles will cloud the jelly appearance.
12. How to test the pectin content in jellies?
a) Jelmeter test
b) Freezer test
c) Refrigeration test
d) Litmus test
View Answer
Explanation: Jelmeter test is used to test the pectin content in jellies. The jelmeter is a graduated glass tube that measures the rate at which fruit juices flow through the tube. It gives a rough estimate of the amount of pectin present in the juice and how much sugar should be used.
13. Which of the test is not used for testing the acids in jellies?
a) Alcohol test
b) Freezer test
c) Temperature test
d) Spoon test
View Answer
Explanation: Alcohol test is conducted by adding 1 teaspoon of juice to 1 table-spoon of rubbing alcohol. Then mix in a closed container so that all the juice comes in contact with the alcohol. Fruit high in pectin will form a solid jelly-like mass that can be picked up with a fork. If the juice clumps into several small particles, there is not enough pectin for jelly.
14. What is the pH of jelly?
a) 3.1-3.2
b) 2-3
c) 2.4-2.5
d) 3.3-3.4
View Answer
Explanation: Insufficient acid is one of the most common causes of jelly failure. The pH value of the jelly should be taken when the jelly is concentrated sufficiently to pour. If the pH is above 3.3, citric acid should be added to reduce the pH to the range of 3.1 to 3.2.
Sanfoundry Global Education & Learning Series – Fruits Processing.
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