Table 5.

Texture parameters in bilberry jams

Sample*		F3** (N)	FR (N)	D (mm)	F20 (N)	E (N mm)	A (N mm)
Jams before storage
Cooked in an open pan	I	1.81 ± 0.13	2.37 ± 0.11	5.28 ± 0.31	2.45 ± 0.11	42.80 ± 2.00	−6.29 ± 0.30
	II	1.59 ± 0.12	2.22 ± 0.09	6.30 ± 0.62	3.02 ± 0.09	41.41 ± 2.61	−7.09 ± 1.10
	III	1.49 ± 0.08	2.17 ± 0.13	5.47 ± 0.40	2.12 ± 0.12	38.53 ± 0.76	−6.21 ± 0.41
Cooked in a vacuum evaporator	I	0.89 ± 0.04	1.06 ± 0.13	3.77 ± 0.06	1.66 ± 0.12	24.65 ± 0.65	−5.55 ± 0.37
	II	0.73 ± 0.09	0.95 ± 0.02	5.50 ± 0.64	1.75 ± 0.14	23.28 ± 1.32	−6.20 ± 0.70
	III	0.72 ± 0.04	0.87 ± 0.03	4.77 ± 0.28	1.54 ± 0.08	27.55 ± 1.56	−6.59 ± 0.60
Jams after 8 months of storage
Cooked in an open pan	I	1.03 ± 0.09	1.67 ± 0.09	5.25 ± 0.56	1.81 ± 0.13	30.84 ± 1.08	−3.56 ± 0.05
	II	0.84 ± 0.14	2.68 ± 0.15	8.73 ± 0.77	2.48 ± 0.24	43.78 ± 2.89	−2.46 ± 0.46
	III	0.72 ± 0.04	1.67 ± 0.09	7.90 ± 0.56	1.54 ± 0.03	27.55 ± 1.03	−2.67 ± 0.39
Cooked in a vacuum evaporator	I	0.69 ± 0.11	0.89 ± 0.01	4.45 ± 0.25	1.48 ± 0.14	20.11 ± 1.95	−3.13 ± 0.61
	II	0.64 ± 0.04	0.70 ± 0.03	4.60 ± 0.10	1.55 ± 0.10	20.11 ± 1.58	−2.55 ± 0.01
	III	0.53 ± 0.07	0.70 ± 0.06	5.32 ± 0.23	1.21 ± 0.18	17.96 ± 2.37	−2.13 ± 0.36
LSD p = 0.05		0.150	0.149	0.745	0.218	2.940	0.666

Values are mean ± SD, n = 4

*Sample: See Table 1

**See: Materials and methods