Table 2.
Effect on antioxidant capacity, color coordinates, and texture properties of pomegranate jellies as affected by formulation, gelatin percentage, and type of sweetener.
| Samples | Antioxidant Capacity | Color | Texture Properties γ | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ABTS+ | DPPH | FRAP | TPC | H | A | S | Co | G | Ch | ||||
| (mg/100 g fw) | L* | a* | b* | (g) | (g s−1) | (g) | (g) | (g mm−1) | |||||
| PJH-13 | 2.61cd | 14.8a | 4.51a | 159a | 25.1d | 0.74c | 3.12d | 885.0d | −4790abc | 0.74 | 0.31 | 269.6 | 209.5 |
| PJH-17 | 2.51d | 13.8b | 3.30b | 133b | 23.9de | 0.65cde | 3.15d | 1224cd | −7191.8bcde | 0.55 | 0.31 | 384.8 | 226.9 |
| PJH-20 | 2.48d | 11.9de | 3.57b | 77.8f | 22.6ef | 0.49ef | 3.19d | 3664a | −8629cde | 0.76 | 0.26 | 959.0 | 791.6 |
| PJS-13 | 2.70bcd | 11.1ef | 4.59a | 116cd | 24.8d | 1.24a | 2.25ef | 1542c | −2138a | 0.94 | 0.30 | 467.2 | 444.6 |
| PJS-17 | 3.64a | 12.1d | 4.27a | 115de | 25.7d | 0.70cd | 1.90f | 820.9d | −4248abc | 1.06 | 0.45 | 203.4 | 213.8 |
| PJS-20 | 2.90bcd | 14.9a | 1.47f | 108d | 21.4f | 0.68cd | 2.43e | 2795b | −3304ab | 1.05 | 0.30 | 847.8 | 900.8 |
| PJAPH-13 | 3.13b | 12.6cd | 1.86df | 127bc | 30.7abc | 0.55de | 4.19bc | 791.5d | −4535abc | 1.08 | 0.56 | 442.8 | 478.9 |
| PJAPH-17 | 2.89bcd | 10.8f | 2.44cd | 106d | 29.07bc | 0.13g | 3.70c | 1080cd | −8026cde | 0.90 | 0.66 | 716.2 | 643.8 |
| PJAPH-20 | 2.79bcd | 12.1cd | 1.41f | 72.0f | 29.6bc | 0.38f | 4.20b | 1298cd | −9898e | 1.02 | 0.53 | 692.7 | 704.7 |
| PJAPS-13 | 3.69a | 12.2cd | 2.67c | 92.2e | 32.7a | 0.47ef | 5.25a | 747.3d | −4309abc | 1.02 | 0.52 | 386.8 | 393.8 |
| PJAPS-17 | 3.09bc | 12.9c | 3.21b | 159a | 31.1ab | 0.93b | 3.76bc | 836.8d | −7018bcde | 0.93 | 0.71 | 595.2 | 551.3 |
| PJAPS-20 | 2.46d | 10.6f | 2.04de | 109d | 28.9c | −0.15h | 1.66f | 950.5d | 5662.7bcd | 0.99 | 0.58 | 551.5 | 550.4 |
| Multifactor ANOVA † | |||||||||||||
| Formulation (F) | NS | ** | *** | NS | *** | *** | *** | *** | *** | ** | *** | NS | NS |
| % Gelatin (G) | ** | * | *** | ** | *** | *** | *** | ** | *** | NS | *** | NS | NS |
| Sweetener (Sw) | NS | NS | NS | NS | NS | *** | *** | NS | *** | ** | NS | NS | NS |
| F × G | ** | NS | *** | *** | NS | NS | NS | *** | NS | NS | NS | *** | *** |
| F × Sw | NS | NS | *** | *** | NS | NS | NS | NS | * | ** | NS | NS | NS |
| G × Sw | NS | * | *** | *** | * | * | NS | *** | *** | NS | * | NS | |
| F × G × S | *** | *** | *** | *** | *** | *** | *** | *** | *** | NS | NS | NS | NS |
| Tukey Test ‡ | |||||||||||||
| F | |||||||||||||
| PJ γ | 2.80 | 13.1a | 3.62a | 118 | 23.9b | 0.75a | 2.68b | 16345a | −5180a | 0.84 b | 0.32 b | 478.4 | 418.9 |
| PJAP | 3.01 | 11.9b | 2.27b | 111 | 30.3a | 0.38b | 3.82a | 642.6b | −6643b | 1.00a | 0.57a | 372.7 | 372.4 |
| G | |||||||||||||
| 13% | 4.01a | 12.7a | 4.13a | 145a | 28.3a | 0.75a | 3.70a | 991.6b | −3943a | 0.94 | 0.42 b | 391.6 | 381.7 |
| 17% | 3.60ab | 12.2ab | 3.26b | 129ab | 27.4a | 0.60b | 3.13b | 787.0b | −6462b | 0.86 | 0.50 a | 323.0 | 275.8 |
| 20% | 2.81b | 11.5b | 2.43b | 107b | 25.6b | 0.35c | 2.92b | 1638a | −7320b | 0.94 | 0.42 b | 561.9 | 526.4 |
| S | |||||||||||||
| Honey | 3.42 | 12.2 | 3.55 | 122 | 26.8 | 0.49b | 3.59a | 1223 | −7249b | 0.84b | 0.42 | 403.5 | 384.7 |
| Sucrose | 3.53 | 12.1 | 2.99 | 133 | 27.4 | 0.65a | 2.91b | 1054 | −4568a | 1.00a | 0.47 | 447.6 | 406.6 |
Note:† NS = not significant at p < 0.05; *, **, and ***, significant at p < 0.05, 0.01, and 0.001, respectively. ‡ Values (mean of 3 replications) followed by the same letter, within the same column, were not significantly different (p < 0.05), according to Tukey’s least significant difference test. γ Texture Properties: H, Hardness; A, Adhesiveness; S, Springiness; Co, Cohesiveness; G, gumminess; Ch, Chewiness; PJ, pomegranate juice; S, sucrose; H, honey; AP, apple purée.