Table 5.
Effects of PEE addition on the physical properties (moisture, pH, colour, and texture) of jelly candies.
| S-Candies | F-Candies | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Menthe | Orange | Strawberry | Average | Menthe | Orange | Strawberry | Average | |||
| PEE | M | M | M | M | M | M | M | M | ||
| Moisture | Untreated | 18.86 b | 17.18 b | 17.64 b | 18.28 b | 22.90 | 25.24 | 22.64 b | 23.60 | |
| % w/w | P1 | 19.97 a | 20.31 a | 19.67 a | 19.98 a | 22.83 | 25.04 | 25.37 a | 24.41 | |
| P2 | 19.45 a | 20.16 a | 19.31 a | 19.64 a | 23.58 | 24.71 | 26.84 a | 25.04 | ||
| SEM | 0.142 | 0.527 | 0.316 | 0.137 | 0.686 | 0.187 | 0.686 | 0.289 | ||
| pH | Untreated | 3.38 | 3.48 | 3.36 | 3.41 | 3.19 | 3.17 a | 3.23 b | 3.20 | |
| P1 | 3.36 | 3.49 | 3.33 | 3.39 | 3.20 | 3.08 b | 3.27 a,b | 3.19 | ||
| P2 | 3.34 | 3.50 | 3.33 | 3.39 | 3.23 | 3.06 b | 3.31 a | 3.20 | ||
| SEM | 0.009 | 0.005 | 0.009 | 0.014 | 0.008 | 0.021 | 0.014 | 0.016 | ||
| Lightness | Untreated | 17.38 | 50.63 | 25.33 | 31.11 | 26.21 b | 46.40 b | 23.86 b | 32.16 b | |
| CIE units | P1 | 17.80 | 50.09 | 24.12 | 30.67 | 28.25 a | 48.51 a | 28.10 a | 34.96 a | |
| P2 | 18.24 | 50.25 | 25.03 | 31.17 | 27.46 a | 47.89 a | 29.48 a | 34.95 a | ||
| SEM | 0.203 | 0.107 | 0.355 | 2.838 | 0.350 | 0.335 | 0.861 | 1.909 | ||
| a* | Untreated | 4.71 | 7.95 b | 30.64 b | 14.43 | −4.20 | 11.60 | 32.64 | 13.35 | |
| CIE units | P1 | 4.28 | 7.52 a | 29.06 a | 13.62 | −6.79 | 11.39 | 33.02 | 12.54 | |
| P2 | 4.40 | 9.01 a | 34.88 a | 16.10 | −6.60 | 11.69 | 33.31 | 12.80 | ||
| SEM | 0.562 | 0.227 | 0.388 | 2.368 | 0.425 | 0.254 | 0.261 | 3.121 | ||
| b* | Untreated | −17.61 | 31.08 | 4.37 a | 5.95 | −21.63 a | 27.38 a,b | 4.59 | 3.45 | |
| CIE units | P1 | −18.20 | 31.77 | 2.96 b | 5.51 | −25.28 b | 25.67 b | 3.97 | 1.45 | |
| P2 | −17.78 | 32.64 | 5.69 a | 6.85 | −22.83 a | 28.20 a | 3.19 | 2.85 | ||
| SEM | 0.192 | 0.876 | 0.402 | 3.992 | 0.568 | 0.451 | 0.226 | 4.041 | ||
| Hardness | Untreated | 5.89 a | 3.54 | 4.73 a | 4.72 | 4.71 | 2.71 a | 3.13 a,b | 3.38 a,b | |
| N | P1 | 4.56 b | 3.23 | 3.76 b | 4.58 | 4.13 | 2.33 b | 2.41 b | 2.90 b | |
| P2 | 4.80 a,b | 3.80 | 4.24 a,b | 4.68 | 4.43 | 2.51 a,b | 4.19 a | 3.86 a | ||
| SEM | 0.236 | 0.100 | 0.143 | 0.132 | 0.160 | 0.129 | 0.248 | 0.119 | ||
| Springiness | Untreated | 5.52 | 5.54 | 5.52 | 5.36 | 5.36 | 5.73 | 5.58 | 5.62 | |
| mm | P1 | 5.56 | 5.54 | 5.42 | 5.51 | 5.51 | 5.57 | 5.53 | 5.60 | |
| P2 | 5.51 | 5.52 | 5.28 | 5.42 | 5.42 | 5.63 | 5.53 | 5.84 | ||
| SEM | 0.020 | 0.020 | 0.062 | 0.029 | 0.030 | 0.029 | 0.022 | 0.015 | ||
| Cohesiveness | Untreated | 0.88 | 0.93 | 0.79 | 0.83 | 0.88 | 0.97 | 0.94 | 0.96 | |
| No units | P1 | 0.90 | 0.92 | 0.90 | 0.89 | 0.90 | 0.94 | 0.92 | 0.94 | |
| P2 | 0.86 | 0.90 | 0.83 | 0.84 | 0.87 | 0.99 | 0.88 | 0.93 | ||
| SEM | 0.009 | 0.009 | 0.014 | 0.007 | 0.012 | 0.010 | 0.016 | 0.008 | ||
| Chewiness | Untreated | 28.68 | 18.05 | 18.57 | 20.32 | 22.35 | 15.00 a,b | 16.30 a,b | 18.07 a | |
| N x mm | P1 | 22.76 | 16.43 | 18.43 | 22.30 | 20.50 | 12.17 b | 12.27 b | 15.14 b | |
| P2 | 22.53 | 18.80 | 18.40 | 20.7 | 22.35 | 14.00 a,b | 19.10 a,b | 19.49 a | ||
| SEM | 1.177 | 0.503 | 0.785 | 0.625 | 0.730 | 0.714 | 1.028 | 0.528 | ||
Abbreviations: S: Sugary; F: Fructan; PEE: Propolis Ethanolic Extract; P1 and P2: 0.01% and 0.02% w/w PEE; M: Mean; SEM: Standard Error of Mean. a,b effects of PEE addition (p < 0.05) on jelly candies made with the same ingredients. Sample size: n = 18 per each treatment and level.