Table 3: Differences between various sugars tested for the rheological parameters evaluated: gel strength, rupture strength, and adhesiveness, in strawberry jam with the different sugar formulations. For the parameter fragility there were not found any significant differences.

FormulationFructoseFructose + FOSSucroseSorbitolSorbitol + FOS

Gel strengthFructosen.s.n.s.n.s.n.s.
Fructose + FOSn.s.n.s.n.s.
Sucrosen.s.n.s.n.s.n.s.n.s.
Sorbitoln.s.n.s.n.s.n.s.
Sorbitol + FOSn.s.n.s.n.s.n.s.n.s.

Rupture strengthFructosen.s.n.s.
Fructose + FOSn.s.
Sucrosen.s.n.s.
Sorbitoln.s.n.s.
Sorbitol + FOSn.s.n.s.

AdhesivenessFructosen.s.
Fructose + FOSn.s.n.s.
Sucrosen.s.n.s.
Sorbitoln.s.n.s.
Sorbitol + FOSn.s.n.s.

Values with , , or are significantly different, respectively, for ; ; and .
n.s.: there are no significant differences.