Table 1.
The composition of evaluated low-sugar (L) apple preserves in 3 stages of experiments for 100 g of apple pulp.
| EXPERIMENT III | |||||
|---|---|---|---|---|---|
| EXPERIMENT II | Citric Acid (g) |
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| EXPERIMENT I | Pectin (g) |
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| Variant | Sugar (g) |
Steviol Glycosides | |||
| (g) | (%)* | ||||
| L0 | 50 | 0.00 | 0 | 0.3 | 1.00 |
| L10 | 45 | 0.05 | 10 | 0.3 | 0.94 |
| L20 | 40 | 0.10 | 20 | 0.3 | 0.89 |
| L30 | 35 | 0.15 | 30 | 0.3 | 0.83 |
| L40 | 30 | 0.20 | 40 | 0.3 | 0.77 |
| L50 | 25 | 0.25 | 50 | 0.3 | 0.71 |
| L60 | 20 | 0.30 | 60 | 0.3 | 0.65 |
| L70 | 15 | 0.35 | 70 | 0.3 | 0.59 |
| L80 | 10 | 0.40 | 80 | 0.3 | 0.53 |
| L90 | 5 | 0.45 | 90 | 0.3 | 0.47 |
* Percentage of sugar substitution with the steviol glycosides.