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Hello students, this question consists of three part.
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The first part, the preparation of the gelatin dessert does not involve the usage of the fresh pineapple.
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However, the canned pineapples are used.
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So, in the fresh pineapple, bromelain enzyme has been present.
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This will break down the, break down the protein that present in the gelatin which will affect the formation of the gelatin.
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While in the canned pineapple, the pineapple has been heated to the high temperature and hence this enzyme, bromelain has been deactivated and it does not affect the protein of the gelatin.
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Therefore, canned pineapples are used in the preparation of the gelatin desserts.
00:54
This is the answer to the first question...