Table 5.
Effect of storage time on the sensory attributes of different pumpkin jam formulations
| Storage day | D0 | D20 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Jam sample / Sensory attributes | A | B | C | D | E | A | B | C | D | E |
| Texture | 3.4 ± 1.17a,b, A | 3.8 ± 1.03a,A | 3.3 ± 1.25a,b,c,A | 2.2 ± 1.40c,B | 2.3 ± 1.70b,c,A | 3.3 ± 1.25a, A | 3.50 ± 1.27a,A,B | 2.9 ± 1.10a,A,B | 3.00 ± 1.70a,A,B | 2.3 ± 1.70a,A |
| Color | 4 ± 0.82a, A | 2.7 ± 1.49b,B | 3.2 ± 1.14a,b,A,B | 2.6 ± 1.35b,A | 2.5 ± 1.84b,A | 3.00 ± 0.94a,b, B | 2.40 ± 1.35b,A | 2.7 ± 1.25a,b,B | 2.7 ± 1.70b,A | 3.9 ± 1.45a,A |
| Aroma | 3.2 ± 1.62a,b, A,B | 3.6 ± 1.26a,A | 3.3 ± 1.70a,b,A | 2.8 ± 0.63a,b,A | 2.1 ± 1.45b,A | 3.40 ± 1.17a, A | 2.9 ± 1.20a,b,A | 3.4 ± 1.58a,A | 3.2 ± 1.14a,b,A | 2.1 ± 1.79b,A |
| Flavour | 2.9 ± 1.45a, A,B | 3.6 ± 1.43a,A | 2.4 ± 1.17a,A,B | 3.1 ± 1.29a,A | 3 ± 1.76a,A | 2.40 ± 0.84a, B | 3.2 ± 1.32a,A | 2.9 ± 1.20a,A | 3.00 ± 1.83a,A | 3.5 ± 1.78a,A |
| Viscosity | 3.8 ± 1.14a, A | 3.5 ± 1.08a,b,A | 3.8 ± 0.63a,A | 2.6 ± 1.71b,A,B | 1.3 ± 0.48b,A | 3.7 ± 1.49a, A | 3.14 ± 0.99a,A,B | 3.1 ± 1.45a,A,B | 3.5 ± 1.35a,A | 1.6 ± 0.97b,A |
| Overall acceptability | 3.4 ± 1.43a, A,B | 3.3 ± 1.34a,b,A | 3.5 ± 1.43a,A | 2.7 ± 1.42a,b,A,B | 2.1 ± 1.29b,A | 2.7 ± 1.06a,b,B | 2.7 ± 0.82a,b,A | 3.7 ± 1.64a,A | 3.8 ± 1.55a,A | 2.1 ± 1.37b,A |
| Storage day | D40 | D60 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Jam sample / Sensory attributes | A | B | C | D | E | A | B | C | D | E |
| Texture | 3.8 ± 1.48a,b, A | 2.6 ± 1.07b,B | 3.2 ± 1.40a,b,A | 4.2 ± 0.79a,A | 2.6 ± 1.84b,A | 3 ± 1.56a, A | 3.3 ± 1.06a,A,B | 2.1 ± 0.99a,B | 2.8 ± 1.40a,B | 2.1 ± 1.60a,A |
| Color | 3.3 ± 1.25a,b, A,B | 3.9 ± 0.99a,B | 3.7 ± 0.82a,b,A | 2.6 ± 1.84b,A | 3.1 ± 1.91a,b,A | 3.3 ± 1.16a,b, A, B | 3.5 ± 1.18a,b,A,B | 2.5 ± 0.97a,b,B | 3.4 ± 1.35a,A | 2.4 ± 1.58b,A |
| Aroma | 2.6 ± 1.43a, B,C | 2.6 ± 1.64a,A | 3.5 ± 1.08a,A | 3 ± 1.49a,A | 2.5 ± 1.72a,A | 1.6 ± 0.52b, C | 2.8 ± 0.63a,A | 1.5 ± 0.53b,B | 1.5 ± 0.71b,B | 1.3 ± 0.45b,A |
| Flavour | 3.6 ± 1.35a, A | 3.4 ± 1.07a,A | 2.8 ± 1.40a,A | 3.2 ± 1.62a,A | 2.8 ± 1.75a,A,B | 3.1 ± 1.1a, A,B | 3.6 ± 0.70a,A | 1.6 ± 0.70b,B | 1.4 ± 0.52b,B | 1.5 ± 0.53b,B |
| Viscosity | 3 ± 1.56a, A | 2.5 ± 1.18a,B | 3 ± 1.05a,A,B | 3.2 ± 1.03a,A,B | 2.9 ± 1.60a,A | 2.7 ± 1.16a, A | 3 ± 1.05a,A,B | 2.4 ± 0.70a,B | 2.2 ± 1.23a,B | 2.5 ± 1.35a,A |
| Overall acceptability | 4 ± 1.25a, A | 3.4 ± 1.43a,b,A | 3.3 ± 1.25a,b,A | 2.4 ± 1.43b,c,B | 1.7 ± 0.82c,A | 2.6 ± 0.84b,B | 3.6 ± 0.52a,A | 1.6 ± 0.52c,B | 1.6 ± 0.70c,B | 1.5 ± 0.71c,A |
Different letters in the same row indicate significant differences (p <0.05); The letters a, b and c: indicate the differences between the five jams on the same day of analysis; The letters A, B and C: indicate differences between the same jam depending on the days of storage; The results are listed in descending order; a > b > c or A > B > C
A: Control jam (without honey);B: 5% Honey fortified jam;C: 10% Honey fortified jam;D: 15% Honey fortified jam;E: 20% Honey fortified jam