Table 1.
Formulation of jelly candies consisting of pomegranate juice and apple purées.
| Code † | Gelatin | Honey | Sucrose | Juice | Purée | Citric Acid |
|---|---|---|---|---|---|---|
| (%) ‡ | ||||||
| PJH-13 | 13 | 25 | - | 62 | 0 | |
| PJH-17 | 17 | 25 | - | 58 | 0 | |
| PJH-20 | 20 | 25 | - | 55 | 0 | |
| PJS-13 | 13 | - | 25 | 62 | 0 | |
| PJS-17 | 17 | - | 25 | 58 | 0 | |
| PJS-20 | 20 | - | 25 | 55 | 0 | |
| PJAPH-13 | 13 | 25 | - | 31 | 31 | 0 |
| PJAPH-17 | 17 | 25 | - | 29 | 29 | 0 |
| PJAPH-20 | 20 | 25 | - | 27.5 | 27.5 | 0 |
| PJAPS-13 | 13 | - | 25 | 31 | 31 | 0 |
| PJAPS-17 | 17 | - | 25 | 29 | 29 | 0 |
| PJAPS-20 | 20 | - | 25 | 27.5 | 27.5 | 0 |
| PJH-20c | 20 | 25 | - | 55 | 1 | |
| PJS-20c | 20 | - | 25 | 55 | 1 | |
| PJAPH-20c | 20 | 25 | - | 27.5 | 27.5 | 1 |
| PJAPS-20c | 20 | - | 25 | 27.5 | 27.5 | 1 |
Note:† PJ, pomegranate juice; S, sucrose; H, honey; AP, apple purée. ‡ The percentage of each component was expressed in weight: weight, w: w.