Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Table 1

Values for moisture content (: g water/g watermelon jelly), °Brix, water activity (), pH, and antioxidant activity (mg Trolox/100 g watermelon jelly) of watermelon jelly formulated with sucrose (control and commercial) or with sweeteners (isomaltulose and tagatose), initially and after 15 days of storage.

Formulation	Time; (days)	(g water/g watermelon jelly)	°Brix		pH	Antioxidant activity (mg Trolox/100 g watermelon jelly)
Commercial	1
	15
Control	1
	15
I	1
	15
T	1
	15
I50T50	1
	15

Equal letters indicate homogeneous groups.