. 2022 Sep 18;8(9):e10700. doi: 10.1016/j.heliyon.2022.e10700

Table 4.

Physicochemical properties of strawberry jams prepared by substitution of pectin with anchote powder.

Treatments	X₁	X₂	X₃	AC	MC	TSS	a_w	pH	TA
J1	45.8	53.0	0.75	0.5	31.64^ab	61.80^b	0.749^a	3.06^a	0.58^a
J2	45.0	52.8	1.75	0.5	31.14^b	62.47^b	0.741^a	3.13^a	0.62^a
J3	45.8	53.0	0.75	0.5	31.29^b	65.37^a	0.739^a	3.03^a	0.64^a
J4	52.5	45.9	1.04	0.5	31.52^ab	59.30^c	0.777^a	2.97^a	0.64^a
J5	55.0	43.8	0.75	0.5	32.78^a	55.93^cd	0.782^a	2.93^a	0.72^a
J6	54.8	43.0	1.75	0.5	32.80^a	50.70^e	0.801^a	3.02^a	0.68^a
J7	55.0	43.8	0.75	0.5	32.08^ab	54.50^d	0.795^a	2.99^a	0.68^a
J8	47.9	50.5	1.04	0.5	31.67^ab	62.13^b	0.754^a	3.02^a	0.58^a
J9	45.0	52.8	1.75	0.5	30.74^b	64.37^ab	0.738^a	3.07^a	0.58^a
J10	54.8	43.0	1.75	0.5	32.13^ab	50.80^e	0.799^a	3.07^a	0.65^a
J11	49.9	47.9	1.75	0.5	32.34^ab	58.03^c	0.736^a	3.08^a	0.61^a
J12	52.4	45.5	1.54	0.5	31.02^b	58.00^c	0.784^a	3.00^a	0.66^a
J13	50.0	48.2	1.33	0.5	31.15^b	64.03^ab	0.752^a	3.09^a	0.67^a
J14	50.4	48.4	0.75	0.5	32.53^ab	60.73^bc	0.741^a	3.03^a	0.61^a
Cont1	49.7	49.7	0.20	0.5	31.61^ab	61.80^b	0.726^a	2.98^a	0.73^a
Cont2	49.8	49.6	0.00	0.5	32.52^ab	58.83^c	0.795^a	3.01^a	0.73^a
*Std. Dev.*					0.43	1.50	0.01	0.03	0.03
*Mean*					31.77	59.58	0.76	3.04	0.64
*C.V.*					1.35	2.51	0.80	1.09	4.62

Means that shared the same letters in a column are not significantly different (P < 0.05).

X₁ = Strawberry pulp, X₂ = sugar, X₃ = pectin substitute, AC = Acetic acid, TSS = total soluble solid (°Brix), a_w = water activity, MC = Moisture content (%), pH = Power of hydrogen, TA = titrable acidity (%), Cont1 = Control with recommended percent pectin, Cont2 = Control without pectin.