To produce the jackfruit jam, a 150-pectin grade is used. Determine the amount of pectin required when there is 65kg of sugar available for gelation of jam.

• 46.7 kg

• 4.67 kg

•  0. 436 kg

• 0.497 kg

To produce the papaya jam, a 150-pectin grade is used. Determine the amount of pectin required when there is 55kg of sugar available for gelation of jam.

• 3.77 kg

• 0.37 kg

• 2.72

• 0.27

Answer explanation

remember your lab calc:
TSS (REFERING TO SUGAR)
So:
55/150
=0.37

How much of the pectin that is required to be added to produce 1/2 kg of strawberry jam
given that:
Brix of fruit pulp: 7.5
Pectin grade: 150

• 4.57 kg

• 4.57 g

• 5.67 kg

• 5.67 g

Based on your knowledge as a food technologist, what is the differences between jams and marmalade according to Food Regulation 1985 (Regulation 246).

Pick the most accurate answer based on combinations below:

• Jam use fruit pulp.

• Marmalade contained small pieces of peel or rind

• Jams can be made without the addition of pectin

• Marmalade use clear fruit juices

As a food technologist working in a jam industry, you are instructed to produce a jam for diabetic patients. Which of the processing technique and products below that suits the criteria stated?

Pick the most accurate answer based on combinations below:

I.             Use low methoxyl pectin as a substitute to high methoxyl pectin.

II.            Use high methoxyl pectin as a substitute to low methoxyl pectin.

III.           Use low methoxyl pectin with low amount of sugar

IV.          Use high methoxyl pectin with low amount of sugar

• Use low methoxyl pectin as a substitute to high methoxyl pectin.

• Use high methoxyl pectin as a substitute to low methoxyl pectin.

• Use low methoxyl pectin with low amount of sugar

• Use high methoxyl pectin with low amount of sugar

As a food technologist working in R&D department of a jam industry, you found that the jam formulations that was made is a loose jam and the structure was not formed. What should you do to overcome this problem?

Pick the most accurate answer based on combinations below:

• Use higher pectin grade such as 150 grade.

• Reduce acidity of the jam formulations

• Adjust the amount of sugar according to the pulp Brix

• Prolong boiling process

What is the ideal pH for a jam mixture to get an optimal set pectin gel?

• 3.0-3.2

• 4.0-5.5

• 5.5-6.

• 4.5-5.5

Product made by boiling sufficient sugar and fruit pulp to a reasonably thick consistency that is firm enough to hold a fruit tissue is called?

 

• Marmalade

• Jelly

• Jam

• Kaya

A semi-solid clear product is prepared by boiling a strained clear fruit extract solution (free from pulp) along with pectin with the addition of sugar and acid.

• Marmalade

• Jelly

• Jam 

• Kaya

These statements are true about pectin, except.

• Exist naturally in plant and fruit

• The pH for pectin to properly set is within alkaline pH

• Can be extracted from apples, citrus peel or other fruits through the acid extraction method.

• Has thickening properties when mixed with sugar.