Table 1.
Proportion of strawberry fruit pulp, sugar, anchote powder and acid proportions (%) as designed by Design expert software.
| Treatments | X1 | X2 | X3 | AC |
|---|---|---|---|---|
| J1 | 45.8 | 53.0 | 0.75 | 0.5 |
| J2 | 45.0 | 52.8 | 1.75 | 0.5 |
| J3 | 45.8 | 53.0 | 0.75 | 0.5 |
| J4 | 52.5 | 45.9 | 1.04 | 0.5 |
| J5 | 55.0 | 43.8 | 0.75 | 0.5 |
| J6 | 54.8 | 43.0 | 1.75 | 0.5 |
| J7 | 55.0 | 43.8 | 0.75 | 0.5 |
| J8 | 47.9 | 50.5 | 1.04 | 0.5 |
| J9 | 45.0 | 52.8 | 1.75 | 0.5 |
| J10 | 54.8 | 43.0 | 1.75 | 0.5 |
| J11 | 49.9 | 47.9 | 1.75 | 0.5 |
| J12 | 52.4 | 45.5 | 1.54 | 0.5 |
| J13 | 50.0 | 48.2 | 1.33 | 0.5 |
| J14 | 50.4 | 48.4 | 0.75 | 0.5 |
| Cont1 | 49.7 | 49.7 | 0.20 | 0.5 |
| Cont2 | 49.8 | 49.6 | 0.00 | 0.5 |
X1 = Starawberry fruit pulp (%), X2 = Commercial sugar (%), X3 = Anchote tuber powder (%), AC = Acetic acid (%), Cont1 = Positive control with recommended commercial pectin (%), Cont2 = Negative control without pectin (%).