Table 2.
Physicochemical parameters of the developed low-sugar gummy jellies.
| Weight (g) | Water Activity | pH | ||
|---|---|---|---|---|
| after gelling | GJ-I | 10.03 ± 0.19 f | 0.982 ± 0.001 b | 3.94 ± 0.09 b |
| GJ-SPI | 9.54 ± 0.14 f | 0.980 ± 0.001 b | 4.24 ± 0.12 cd | |
| GJ-I+SPI | 9.55 ± 0.09 f | 0.980 ± 0.002 b | 4.02 ± 0.06 b | |
| GJ-C | 9.75 ± 0.20 f | 0.981 ± 0.001 b | 4.13 ± 0.12 cd | |
| after drying (4 h/45 °C) | GJ-I | 4.80 ± 0.20 e | 0.819 ± 0.004 a | 3.29 ± 0.11 a |
| GJ-SPI | 4.45 ± 0.18 de | 0.837 ± 0.004 a | 3.71 ± 0.15 e | |
| GJ-I+SPI | 4.53 ± 0.24 de | 0.843 ± 0.006 a | 3.34 ± 0.12 a | |
| GJ-C | 4.26 ± 0.26 d | 0.842 ± 0.003 a | 3.41 ± 0.02 a | |
| after storage without packing | GJ-I | 3.15 ± 0.17 a | 0.816 ± 0.008 a | |
| GJ-SPI | 3.63 ± 0.16 b | 0.828 ± 0.008 a | ||
| GJ-I+SPI | 3.61 ± 0.21 bc | 0.841 ± 0.012 a | ||
| GJ-C | 3.49 ± 0.22 bc | 0.837 ± 0.036 a | ||
| after storage with packing | GJ-I | 4.17 ± 0.21 d | 0.815 ± 0.004 a | |
| GJ-SPI | 4.22 ± 0.10 d | 0.822 ± 0.003 a | ||
| GJ-I+SPI | 4.38 ± 0.31 d | 0.837 ± 0.004 a | ||
| GJ-C | 3.83 ± 0.22 c | 0.836 ± 0.007 a |
Values with different letters in the same row present significant differences.