Table 4.
Variation of formulation and sweetener on descriptive sensory attributes of pomegranate jelly candies (PJH, PJS, PJAPH, PJAPS).
| Samples | Color | Brightness | Sweetness | Sourness | Fruity | Pomegranate ID | Honey ID | Apple ID | Solubility | Hardness |
|---|---|---|---|---|---|---|---|---|---|---|
| PJH-20c | 0.6b | 8.8a | 1.8b | 0.9 | 2.3ab | 0.8 | 0.2b | 1.8a | 5.7 | 3.4 |
| PJS-20c | 4.0a | 8.4a | 1.5b | 0.4 | 1.9b | 0.3 | 0.3b | 0.3b | 6.3 | 2.9 |
| PJAPH-20c | 0.1b | 6.3b | 2.1ab | 0.4 | 2.2ab | 0.5 | 0.4b | 1.5a | 5.9 | 3.1 |
| PJAPS-20c | 0.1b | 6.3b | 2.7a | 0.8 | 2.7a | 0.8 | 1.4a | 1.6a | 5.0 | 3.3 |
| ANOVA Multifactor † | ||||||||||
| Formulation (F) | *** | *** | * | NS | NS | NS | ** | * | * | NS |
| Sweetener (Sw) | *** | NS | NS | NS | NS | NS | ** | ** | NS | NS |
| F × Sw | *** | *** | *** | NS | * | NS | ** | ** | ** | NS |
| Tukey Test ‡ | ||||||||||
| F | ||||||||||
| PJc γ | 2.3a | 8.6a | 1.6b | 0.7 | 2.1 | 0.5 | 0.2b | 1.0b | 6.0a | 3.2 |
| PJAPc | 0.1b | 6.3b | 2.4a | 0.6 | 2.4 | 0.6 | 0.9a | 1.5a | 5.5b | 3.2 |
| Sw | ||||||||||
| Honey | 0.3b | 7.5 | 1.9 | 0.7 | 2.2 | 0.6 | 0.3b | 1.6a | 5.8 | 3.3 |
| Sucrose | 2.0a | 7.4 | 2.1 | 0.6 | 2.3 | 0.5 | 0.8a | 0.9b | 5.7 | 3.1 |
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 PJ, pomegranate juice; S, sucrose; H, honey; AP, apple purée.