Table 2. Physicochemical properties of chokeberry products.
| Sample | pH | TTA/% | Total solid content/% | °Brix | °Brix/TTA |
|---|---|---|---|---|---|
| Juices | |||||
| J1 | 3.90±0.02 | 0.67±0.07 | 14.70±0.04 | 14.56 | 24.72 |
| J2 | 3.90±0.02 | 0.29±0.07 | 21.54±0.03 | 20.99 | 78.54 |
| J3 | 3.86±0.02 | 0.85±0.07 | 18.98±0.14 | 18.52 | 23.98 |
| J4 | 3.71±0.03 | 1.13±0.12 | 15.75±0.11 | 15.47 | 15.20 |
| J5 | 3.80±0.03 | 1.06±0.07 | 15.79±0.15 | 15.27 | 16.08 |
| J6 | 3.68±0.02 | 1.26±0.07 | 14.50±0.16 | 14.09 | 12.52 |
| J7 | 3.74±0.02 | 0.87±0.07 | 14.61±0.22 | 13.99 | 18.06 |
| J8 | 3.75±0.02 | 1.32±0.07 | 17.01±0.21 | 17.34 | 14.61 |
| J9 | 3.92±0.01 | 0.84±0.07 | 14.32±0.11 | 13.69 | 18.28 |
| J10 | 3.54±0.01 | 1.30±0.07 | 13.42±0.05 | 13.30 | 11.48 |
| J11 | 3.89±0.02 | 0.97±0.07 | 14.27±0.01 | 13.79 | 16.01 |
| Powders | |||||
| P1 | 4.10±0.02 | 1.67±0.07 | 94.797±0.001 | 26.75 | 16.02 |
| P2 | 4.02±0.01 | 2.30±0.07 | 91.82±0.32 | 37.53 | 16.36 |
| P3 | 4.13±0.01 | 2.17±0.07 | 90.44±0.15 | 37.34 | 17.24 |
| Capsules | |||||
| C1 | 3.31±0.02 | 4.66±0.07 | 93.96±0.27 | 83.71 | 17.97 |
| C2 | 4.10±0.01 | 2.10±0.07 | 93.60±0.26 | 31.91 | 15.23 |
| Fruit tea | |||||
| FT1 | 4.13±0.02 | 1.34±0.06 | 91.90±0.26 | 38.22 | 28.52 |
| FT2 | 4.01±0.01 | 1.08±0.06 | 88.32±0.27 | 12.17 | 11.24 |
| FT3 | 4.01±0.02 | 1.60±0.07 | 89.74±0.19 | 33.42 | 20.86 |
| FT4 | 4.04±0.02 | 1.37±0.06 | 96.01±0.14 | 25.48 | 18.63 |
| Dried berries | |||||
| DB1 | 4.28±0.02 | (1.13±0.06)a | (84.61±0.92)b | 25.49 | 22.62 |
| DB2 | 4.01±0.02 | (1.37±0.11)a | (82.00±0.55)b | 20.93 | 15.30 |
The values are presented as mean±standard deviation (S.D.). The same letter in the superscript in the same column indicates no significant differences (p>0.05). TTA=total titratable acidity as citric acid, J1–J11=chokeberry juices, P1–P3=chokeberry powder, C=chokeberry capsules, FT=chokeberry fruit tea, DB=chokeberry dried berries