Table 1: Effect of desamerization on the physicochemical characteristics of jams and comparison with parts of the fruit.

JamspHAcidity (g CAE/l)Brix (%)Moisture (%)

Bitter2.80 ± 0.00f27.84 ± 0.4b59.67 ± 0.58cde38.433 ± 0.09e
DJW2.87 ± 0.05b24.84 ± 0.00cde59.67 ± 2.52cd39.494 ± 0.47d
DJ NaCl 2.5%2.84 ± 0.01bc24.33 ± 0.53cde65.33 ± 0.58a34.790 ± 0.02f
DJ NaCl 1.25%2.83 ± 0.01bcd24.35 ± 1.08cd64.33 ± 0.58ab36.084 ± 1.31c
DJ NaCl 0.625%2.84 ± 0.01bc24.33 ± 0.53cde62.33 ± 0.58c39.544 ± 0.63c
DJ NaCl 0.3125%2.82 ± 0.01bcde24.96 ± 0.57c64 ± 1.00ab33.826 ± 0.21g
Peels4.16 ± 0.01a20.91 ± 0.36f11.67 ± 0.58f67.00 ± 0.18b
Edible portion2.51 ± 0.01g48.00 ± 1.00a10.67 ± 1.15fg89.697 ± 0.29a

CAE: citric acid equivalents, DJW: desamerized jam with water, and DJ: desamerized jam. Values with the same letter in each column show no significant difference (). Results are ranked in descending order: a > b > c > d > e > f > g.