Question

Which of the following in a jelly/ jam is
responsible for the formation of gel?
জেলি / জ্যামে নিচের কোনটি জেলি গঠনের
জন্য দায়ী?​

Answer 1

Answer:

pectin... hope this helps you

Answer 2

Pectin

Pectin  in a jelly/ jam is responsible for the formation of gel

• Pectin. Fruits and their extracts have the capacity to create jelly thanks to a class of compounds known as pectins. Pectin is utilised in jams and jellies because it offers the three-dimensional structure that results in a jellied product.
• Three ingredients are required to make jelly: fruit juice, sugar, and pectin. They thicken to create the delicious, spreadable liquid we know as jelly when they are cooked together and allowed to cool.
• Large levels of pectin can be found in pears, apples, guavas, quince, plums, gooseberries, oranges, and other citrus fruits, while smaller amounts can be found in soft fruits like cherries, grapes, and strawberries.
• Fruit naturally contains pectin, however the amount varies. Fruits rich in pectin include citrus, tart cooking apples, cranberries, and quince. Fruits with low pectin levels include late-season blackberries, cherries, and nectarines.

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