Table 4: Differences between various sugars tested for the rheological parameters evaluated: rupture strength and adhesiveness, in raspberry jam with the different sugar formulations. For the parameters gel strength and fragility there were not found any significant differences.

FormulationFructoseFructose + FOSSucroseSorbitolSorbitol + FOS

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

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

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