. 2020 Jul 8;58(3):894–901. doi: 10.1007/s13197-020-04603-2

Table 1.

Sensory attributes of watermelon jelly candy with and without orange by-products

Samples	Appearance	Colour	Odour	Taste	Firmness	Overall quality
WMC	8.50 ± 0.50^b	8.00 ± 0.00^a	8.00 ± 0.00^b	8.14 ± 0.24^c	8.00 ± 0.00^f	8.14 ± 0.24^f
AL_1.2–FL_0.6	7.79 ± 0.39^a	7.71 ± 0.49^a	7.28 ± 0.49^a,b	7.21 ± 0.48^a,b	6.78 ± 0.39^e	7.42 ± 0.35^e
AL_1.2–FL_1.2	7.85 ± 0.24^a	7.85 ± 0.38^a	7.21 ± 0.49^a,b	6.64 ± 0.85^b	6.42 ± 0.35^c,d	6.85 ± 0.38^d,e
AL_1.2–FL_2.4	7.64 ± 0.24^a	7.71 ± 0.39^a	7.28 ± 0.49^a,b	6.35 ± 1.03^b	5.85 ± 0.38^b,c	5.78 ± 0.49^b,c
AL_2.4–FL_0.6	7.57 ± 0.35^a	7.64 ± 0.38^a	7.00 ± 0.58^a	6.64 ± 0.80^b	6.00 ± 0.58^b,c	6.42 ± 0.35^c,d
AL_2.4–FL_1.2	7.50 ± 0.41^a	7.64 ± 0.38^a	7.00 ± 0.58^a	6.50 ± 0.65^b	5.35 ± 0.48^b	5.71 ± 0.57^b
AL_2.4–FL_2.4	7.28 ± 0.39^a	7.35 ± 0.38^a	7.00 ± 0.58^a	4.92 ± 0.35^a	4.35 ± 0.24^a	4.50 ± 0.00^a

WMC: watermelon-based candy; AL_1.2–FL_0.6: watermelon candy enriched with 1.2% albedo and 0.6% flavedo; AL_1.2–FL_1.2: watermelon candy enriched with 1.2% albedo and 1.2% flavedo; AL_1.2–FL_2.4: watermelon candy enriched with 1.2% albedo and 2.4% flavedo; AL_2.4–FL_0.6: watermelon candy enriched with 2.4% albedo and 0.6% flavedo; AL_2.2–FL_1.2: watermelon candy enriched with 2.4% albedo and 1.2% flavedo; AL_2.4–FL_2.4: watermelon candy enriched with 2.4% albedo and 2.4% flavedo. Results are expressed as means ± SD for n = 3. ^a−eData in columns with different superscripts are significantly different (P < 0.05), as determined by ANOVA followed by the Fischer test