Table 3.
Aw, pH, titratable acidity, and total soluble solids during storage of the jam prepared from grape peel dried extract
| Parametersb | Period (time in days) | ||||
|---|---|---|---|---|---|
| 0 | 15 | 30 | 45 | 60 | |
| Activity water (Aw) | 0.93 ± 0.40 | 0.96 ± 0.30 | 0.93 ± 0.36 | 0.95 ± 0.50 | 0.92 ± 0.32 |
| pH | 3.40 ± 0.16 | 3.51 ± 0.23 | 3.25 ± 0.34 | 3.86 ± 0.28 | 3.91 ± 0.17 |
| Titratable acidity (g 100/g of citric acid) | 1.20 ± 0.24 | 0.75 ± 0.10 | 1.43 ± 0.09 | 1.33 ± 0.16 | 1.33 ± 0.03 |
| Total soluble solids (ºBrix) | 43.02 ± 0.12a | 40.05 ± 0.20b | 39.50 ± 0.11b | 39.00 ± 0.09b | 40.60 ± 0.33b |
a
Different letters in the same line indicate significant differences between the values (p < 0.05).
b
The values (means ± SE) correspond to averages from three replicates.