Why is sugar added to the mango pulp while making mamidi tandra?

It is a preservative

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It is a sweetening agent

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It gives good colour

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Both A and B

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Solution

The correct option is D Both A and B
Sugar and jaggery were mixed into the mango pulp to give it a sweet taste and dried in the sun to make it tasty. Sugar acts as a preservative and jaggery has a certain nutritional profile that aids in digestion and enhances the taste of the aam papad.

So, the correct answer is 'D'.

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