. 2016 Oct 7;53(10):3642–3650. doi: 10.1007/s13197-016-2319-4

Table 1.

Values for moisture content (x _w), Brix, Water activity (a_w) and pH of citrus jelly formulated with sucrose (control) or with new sweeteners and their combinations (isomaltulose, oligofructose and tagatose) inicially, 15, 30 and 45 days of storage. Equal letters indicate homogeneous groups

Formulation	Time (days)	Brix	x_w (g water/ g citrus jelly)	a_w	pH	Antioxidant capacity (mg Trolox/100 g Jelly)
Control	1	21.41 ± 0.11^b	0.785 ± 0.001^a	0.9846 ± 0.0002^c	3.383 ± 0.006^b	53.2 ± 0.4^e
	15	21.8 ± 0.2^b	0.785 ± 0.004^a	0.9819 ± 0.0001^a	3.543 ± 0.006^d	30.6 ± 1.4^c
	30	21.5 ± 0.5^b	0.91 ± 0.07^b	0.9839 ± 0.0002^b	3.523 ± 0.006^d	26.8 ± 1.1^b
	45	21.43 ± 0.12^b	0.817 ± 0.002^a	0.9848 ± 0.0002^c	3.51 ± 0.02^d	19.2 ± 0.2^a
T	1	21.10 ± 0.11^ab	0.792 ± 0.004^a	0.9894 ± 0.0004^d	3.367 ± 0.006^a	62 ± 2^g
	15	20.7 ± 0.3^a	0.64 ± 0.03^a	0.9829 ± 0.0002^b	3.533 ± 0.012^d	32 ± 2^cd
	30	22.2 ± 0.3^bc	0.88 ± 0.02^b	0.9841 ± 0.0001^c	3.637 ± 0.006^f	29 ± 2^b
	45	22.8 ± 0.3^d	0.804 ± 0.005^a	0.9851 ± 0.0001^d	3.64 ± 0.011^f	19.1 ± 0.2^a
I50T50	1	22.50 ± 0.06^c	0.781 ± 0.009^a	0.9855 ± 0.0002^c	3.677 ± 0.006^g	57.7 ± 5.9^f
	15	21.46 ± 0.05^b	0.793 ± 0.003^a	0.9831 ± 0.0003^b	3.550 ± 0.011^d	27.4 ± 1.5^b
	30	21.3 ± 0.3^b	0.89 ± 0.05^b	0.9841 ± 0.0001^c	3.61 ± 0.03^e	25.4 ± 1.2^b
	45	20.7 ± 0.3^a	0.817 ± 0.003^a	0.9826 ± 0.0004^b	3.540 ± 0.011^d	19.6 ± 1.2^a
I	1	20.11 ± 0.11^b	0.809 ± 0.004^a	0.9860 ± 0.0001^c	3.527 ± 0.006^d	54 ± 2^e
	15	20.6 ± 0.2^a	0.804 ± 0.013^a	0.9856 ± 0.0004^c	3.587 ± 0.006^d	36.2 ± 1.2^d
	30	20.5 ± 0.2^a	0.88 ± 0.04^b	0.9826 ± 0.0002^b	3.487 ± 0.006^c	34.6 ± 1.0^d
	45	21.21 ± 0.11^b	0.818 ± 0.003^a	0.9804 ± 0.0003^a	3.593 ± 0.006^d	18.8 ± 0.3^a
O	1	23.16 ± 0.05^d	0.775 ± 0.003^a	0.9886 ± 0.0001^d	3.640 ± 0.011^f	52.5 ± 1.3^e
	15	23.03 ± 0.05^d	0.775 ± 0.004^a	0.9868 ± 0.0003^c	3.610 ± 0.011^e	31 ± 2^c
	30	22.63 ± 0.15^c	0.88 ± 0.04^b	0.9866 ± 0.0001^c	3.587 ± 0.006^e	27 ± 2^b
	45	22.56 ± 0.11^c	0.79 ± 0.02^a	0.9872 ± 0.0003^c	3.593 ± 0.006^e	17.9 ± 0.2^a
I50O50	1	21.36 ± 0.05^b	0.81 ± 0.05^a	0.9885 ± 0.0001^d	3.543 ± 0.006^d	54.73 ± 0.12^e
	15	21.23 ± 0.05^b	0.86 ± 0.14^ab	0.9829 ± 0.0003^b	3.527 ± 0.006^d	31 ± 2^cd
	30	21.2 ± 0.3^b	0.897 ± 0.005^b	0.9831 ± 0.0002^b	3.50 ± 0.02^d	31.7 ± 0.4^c
	45	21.3 ± 0.2^b	0.81 ± 0.02^a	0.9826 ± 0.0004^b	3.52 ± 0.02^d	18.2 ± 0.3^a

Equal letters indicate homogeneous groups

Nomenclature correspond to the amount of sucrose/sweeteners in the % of sugars used in jelly. Control: 100 % sucrose; T: 100 % tagatose; I50T50: 50 % isomaltulose and 50 % tagatose; I: 100 % isomaltulose; O jelly: 100 % oligofructose, and I50O50: 50 % isomaltulose and 50 % oligofructose