Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Table 1

Recipes of gooseberry jams, g/kg of finished product.

Type of
	G	Ch	E	J	F	WG	I	Sucrose	Steviol glycoside	Pectin	Citric acid	Water
G0	500							303	0.0	11.2	2.0	183
GS	500							255	0.2	11.2	2.0	231
GCh	350	150						246	0.2	11.2	2.6	240
GE	350		150					250	0.2	11.2	2.6	235
GJ	420			80				255	0.2	11.2	0.0	233
GF	500				30			246	0.2	16.0	2.0	201
GWG	500					30		246	0.2	16.0	2.0	201
GI	500						100	173	0.2	11.2	2.0	213

: gooseberry, Ch: black chokeberry, E: elderberry, J: Japanese quince, F: flax seeds, WG: wheat germ, and I: inulin. of jams: G0: gooseberry jam without plant ingredients, with only sucrose as a sweetener, GS: gooseberry jam without plant ingredients, with sucrose and steviol glycoside as sweeteners, GCh: gooseberry jam containing 15% (w/w) of black chokeberry, GE: gooseberry jam containing 15% (w/w) of elderberry, GJ: gooseberry jam containing 8% (w/w) of Japanese quince, GF: gooseberry jam containing 3% (w/w) of ground flax seeds, GWG: gooseberry jam containing 3% (w/w) of wheat germ, and GI: gooseberry jam containing 10% (w/w) of inulin.