Question
Most important constituent in fruit for preparing jelly
isSolution
Pectin . Fruits and their extracts obtain their jelly forming ability from a group of substances called pectins. Pectin provides the three dimensional structure which results in a jellied product.
More General concepts of Food Analysis and Testing Questions
22.11 × 4.98 + 23.03 × 5.12 – 32.95 + 96.9 × 5.02 =?
(44/25) ÷ (154/199.5) × 419.91 = ? – (11.11)3
- What approximate value will come in place of the question mark (?) in the following question? (Note: You are not expected to calculate the exact value.)
- What approximate value will come in place of the question mark (?) in the following question? (Note: You are not expected to calculate the exactvalue.)
30.05% of 149.97 + ? X 8.88 = (39.95 + 12.012 - 13.0322)2Â
? = 685.24 + 1024.97 – 9.992 Â
124% of 620.99 + 11.65% of 1279.23 = ?
? × 32.91 – 847.95 ÷ √16.4 – 13.982 = √24.7 × 24.04
√28561.11  × √ 960.9  – (18.02)2  =? × 4.95Â
10.232 + 19.98% of 539.99 = ? × 7.99
