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

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.

	Formulation	Fructose	Fructose + FOS	Sucrose	Sorbitol	Sorbitol + FOS
Rupture strength	Fructose	n.s.		n.s.		n.s.
	Fructose + FOS		n.s.		n.s.
	Sucrose	n.s.		n.s.		n.s.
	Sorbitol		n.s.		n.s.
	Sorbitol + FOS	n.s.		n.s.		n.s.
Adhesiveness	Fructose	n.s.		n.s.
	Fructose + FOS		n.s.		n.s.
	Sucrose	n.s.		n.s.
	Sorbitol		n.s.		n.s.
	Sorbitol + FOS					n.s.

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