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

Table 2

Changes in texture parameters of gooseberry jam during storage in 10°C and 20°C.

Parametr		Storage time (months) at 10°C and 20°C
		0	6; temp. 10°C	6; temp. 20°C	12; temp. 10°C	12; temp. 20°C	Mean
	G0
	GS
	GCh
	GE
	GJ
	GF
	GWG
	GI
	Mean
	LSD  : I—0.096, II—0.076, I × II—0.215
FR [N]	G0
	GS
	GCh
	GE
	GJ
	GF
	GWG
	GI
	Mean
	LSD : I—0.124, II—0.098, I × II—0.277
	G0
	GS
	GCh
	GE
	GJ
	GF
	GWG
	GI
	Mean
	LSD   : I—0.900, II—0.711, I × II—2.012
	G0
	GS
	GCh
	GE
	GJ
	GF
	GWG
	GI
	Mean
	LSD  : I—0.062, II—0.049, I × II—0.139

Values are presented as mean value ± SD (). : 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 for Sample (I), Storage (II), and Interaction (I × II).