Research Article
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Table 3
Changes in color parameters of gooseberry jams during storage in 10°C and 20°C.
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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). |