This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Manufacturing Marmalade”.
1. How much percentage of fruit pulp should be in marmalade?
a) 25%
b) 30%
c) 15%
d) 45%
View Answer
Explanation: The Fruit Product Order specification of marmalade is 45% of fruit pulp per 100 gm of the prepared product. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It is made from bitter oranges, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or a combination.
2. What are the total soluble solids of fruit marmalade?
a) 65%
b) 75%
c) 55%
d) 48%
View Answer
Explanation: The Fruit Product Order specifications of total soluble solids of marmalade are 65% per 100 gm of the prepared product. Total soluble solids content of a solution is determined by the index of refraction. This is measured using a refractometer. It is referred to as the degrees Brix.
3. What is the amount of sulphur dioxide used in marmalade?
a) 10ppm
b) 20ppm
c) 30pm
d) 40ppm
View Answer
Explanation: The amount of sulphur dioxide used in marmalade is 40 ppm. It acts as preservative. It increases the shelf life of the product. The main benefit of sulphur dioxide is the combination of anti-oxidative activity with its ability to prevent polyphenol oxidase. Polyphenol oxidase is a catalyzing agent which results in the browning of food products.
4. How much percentage of citric acid should be in marmalade?
a) 2%
b) 3%
c) 1%
d) 4%
View Answer
Explanation: Marmalade should contain 2% of citric acid. Citric acid is used for its flavor and antioxidant properties. The acidity of citric acid makes it an excellent food and drink preservative. The presence of acid in an environment inhibits the growth of the microorganisms.
5. Are these statements about the marmalade true?
Statement 1: The finished product should be opaque.
Statement 2: Thin slices of the fruits are suspended in the product.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Marmalade is a clear, jelly-like mixture. The shreds or thin slices of fruits or peel are suspended in the product. The jelly is a soft, elastic, transparent food made from fruit juice boiled with sugar. Jam is a food made by boiling fruit pulp with sugar until thick.
6. What storage problem occurs in marmalade?
a) Browning
b) Cellulose metabolism
c) Ethylene production
d) Protein denaturation
View Answer
Explanation: Browning during storage is very common which can be prevented by addition of 0.09 g of KMS per kg of marmalade. Potassium metabisulfite dissolved in a small quantity of water is added to the marmalade while it is cooling. It also eliminates the possibility of spoilage due to mould. Tin containers are not to be used for storing marmalade.
7. Which of the following is the main ingredient in jam marmalade?
a) Fructose
b) Unclarified pectin
c) Clarified pectin
d) Cellulose
View Answer
Explanation: Marmalade making is very similar to jam making but the marmalade needs much longer cooking period and requires more water. The main ingredient in jam marmalade is the unclarified pectin. The pectin extract of fruit is not clarified and the whole pulp is used. Sugar is added according to the weight of fruit.
8. Which of the following is the main ingredient in jelly marmalade?
a) Fructose
b) Unclarified pectin
c) Clarified pectin
d) Cellulose
View Answer
Explanation: The main ingredient in jelly marmalade is the clarified pectin. The final product will be clear and jelly like structure. It needs large amount of water. The ratio of sugar and the fruit pulp is 1:1. The product is cooked until it reaches the total soluble solids of 65%.
9. How much percentage of fruit peel should be in marmalade?
a) 5%
b) 3%
c) 1
d) 4%
View Answer
Explanation: The specific requirements for marmalade are as follows. The total soluble solids should be at least 65.0 %. The fruit content except peel should be 45.0 %. The fruit peel in the marmalade should be of minimum 5%.
10. Marmalade should be syrupy, sticky or gummy.
a) True
b) False
View Answer
Explanation: Marmalade is defined as a product manufactured by the boiling high quality fruits along with peel, pulp and juice. It can be with or without water and added sweeteners. It is concentrated until it reaches the gelatinization. Then cooling of the product takes place. It should not be sticky, runny, syrupy, and gummy. It should always be transparent and clear.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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