Question:
Guava is suitable for jelly making because
A. It is rich in pectin
B. It has good flavor
C. It is rich in Vitamin C
D. It has good acidity
E. It has good TSS
Choose the correct answer from the options given below:
Guava is suitable for jelly making because
A. It is rich in pectin
B. It has good flavor
C. It is rich in Vitamin C
D. It has good acidity
E. It has good TSS
Choose the correct answer from the options given below:
A. It is rich in pectin
B. It has good flavor
C. It is rich in Vitamin C
D. It has good acidity
E. It has good TSS
Choose the correct answer from the options given below:
Show Hint
Remember requirements for jelly making:
- Pectin: Essential for gel formation
- Acidity: pH 2.8-3.5 (for pectin setting)
- Flavor: Characteristic taste
- Fruits high in pectin: Guava, apple, citrus, gooseberry
- Fruits low in pectin: Strawberry, pineapple, peach (need added pectin)
- Pectin: Essential for gel formation
- Acidity: pH 2.8-3.5 (for pectin setting)
- Flavor: Characteristic taste
- Fruits high in pectin: Guava, apple, citrus, gooseberry
- Fruits low in pectin: Strawberry, pineapple, peach (need added pectin)
Updated On: Aug 20, 2026
- A & C only
- A & B only
- A, B & D only
- A, B & C only
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
This question tests knowledge of fruit processing, specifically the requirements for jelly making.
Step 2: Detailed Explanation:
Jelly is a clear, semi-solid product made from fruit juice, sugar, and pectin.
For successful jelly making, a fruit must have:
A. Rich in pectin: Pectin is essential for gel formation. Guava is naturally high in pectin.
B. Good flavor: Guava has a distinct, pleasant flavor that enhances the jelly.
C. Rich in Vitamin C: While guava is rich in Vitamin C, this is not a requirement for jelly making.
D. Good acidity: Acidity (pH 2.8-3.5) is crucial for pectin gelation. Guava has good natural acidity.
E. Good TSS: TSS (Total Soluble Solids) is important for sweetness but not a primary requirement for jelly.
Thus, the essential properties are pectin content (A), flavor (B), and acidity (D).
Step 3: Final Answer:
Thus, the correct options are A, B and D only, which corresponds to option (C).
[0.5cm]
This question tests knowledge of fruit processing, specifically the requirements for jelly making.
Step 2: Detailed Explanation:
Jelly is a clear, semi-solid product made from fruit juice, sugar, and pectin.
For successful jelly making, a fruit must have:
A. Rich in pectin: Pectin is essential for gel formation. Guava is naturally high in pectin.
B. Good flavor: Guava has a distinct, pleasant flavor that enhances the jelly.
C. Rich in Vitamin C: While guava is rich in Vitamin C, this is not a requirement for jelly making.
D. Good acidity: Acidity (pH 2.8-3.5) is crucial for pectin gelation. Guava has good natural acidity.
E. Good TSS: TSS (Total Soluble Solids) is important for sweetness but not a primary requirement for jelly.
Thus, the essential properties are pectin content (A), flavor (B), and acidity (D).
Step 3: Final Answer:
Thus, the correct options are A, B and D only, which corresponds to option (C).
[0.5cm]
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