Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Figure 2

Average values obtained after the rheological analysis (texture) of strawberry (a), raspberry (b), and cherry (c) jams made with the different sugars formulations. Blue bar: gel strength; brown bar: rupture strength; grey bar: fragility; and yellow bar: adhesiveness.

(a)

(b)

(c)