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

Table 5.

Texture profile of strawberry jam prepared using anchote powder as pectin substitute.

Treatments	X₁	X₂	X₃	AC	GS (g mm)	Ha (g)	EP (g s)	Co (ratio)	Ad (g s)	St (g)
J1	45.8	53.0	0.75	0.5	348.05^j	27.34^ef	449.97^f	0.92^a	−41.04^ef	−20.18^d
J2	45.0	52.8	1.75	0.5	357.04ⁱ	28.77^e	449.96^f	0.90^a	−52.55^d	−20.77^d
J3	45.8	53.0	0.75	0.5	347.11^k	27.41^ef	442.10^g	0.91^a	−49.91^de	−20.41^d
J4	52.5	45.9	1.04	0.5	391.83^f	30.50^d	451.87^e	0.91^a	−64.57^c	−19.77^def
J5	55.0	43.8	0.75	0.5	361.76^g	26.89^ef	424.01^k	0.91^a	−47.53^de	−18.15^efg
J6	54.8	43.0	1.75	0.5	326.39^o	26.74^ef	430.22ⁱ	0.93^a	−25.38^f	−13.78^h
J7	55.0	43.8	0.75	0.5	337.99^m	26.66^ef	418.72^l	0.91^a	−42.47^e	−17.55^fg
J8	47.9	50.5	1.04	0.5	342.96^l	27.26 ^ef	425.17^j	0.89^a	−32.86^f	−16.64^g
J9	45.0	52.8	1.75	0.5	360.36^h	28.24^e	442.94^g	0.92^a	−43.01^e	−21.51^cd
J10	54.8	43.0	1.75	0.5	328.05ⁿ	26.36^f	419.13^l	0.94^a	−27.16^f	−14.38h
J11	49.9	47.9	1.75	0.5	412.54^d	32.61^c	466.39^c	0.90^a	−67.51^c	−23.31^c
J12	52.4	45.5	1.54	0.5	424.15^c	33.51^b	480.78^b	0.90^a	−86.33^b	−23.18^c
J13	50.0	48.1	1.33	0.5	440.37^b	35.09^a	489.51^a	0.89^a	−103.79^a	−29.22^a
J14	50.4	48.4	0.75	0.5	408.41^e	30.50^d	458.94^d	0.89^a	−71.46^c	−24.47b^c
Con1	49.7	49.7	0.20	0.5	450.48^a	31.25^d	459.51^d	0.90^a	−64.48^c	−25.76^b
Con2	49.8	49.6	0.00	0.5	314.85^p	25.83^f	432.93^h	0.93^a	−39.58^ef	−18.07^efg
*Std. Dev.*					2.46	0.24	5.72	0.01	4.98	0.41
*Mean*					370.56	29.13	446.41	0.91	−53.97	−20.24
*C.V.*					0.66	0.84	1.28	0.90	−9.23	−2.01

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, GS = Gel strength, Ha = Hardness, Co=Cohesiveness, EP = Energy of Penetration, Ad = Adhesiveness, St = Stickiness, Cont1 = Control with recommended percent pectin, Cont2 = Control without pectin, Ad = Adhesiveness, St = Stickiness.