Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Table 3

Sensory attributes of samples of the 5 different formulations of pumpkin jams in a hedonic test immediately after production (zero storage time).

Sample	Colour	Sweetness	Texture	Flavour	Overall acceptability	%
	10	10	10	10	10	100
Ordinary jam	9.66 ± 0.45a	9.57 ± 0.35a	9.13 ± 0.56a	9.70 ± 0.55a	9.50 ± 0.42a	95.12 ± 8.43a
Sucrose soybean jam	9.03 ± 0.40a	9.44 ± 0.43a	9.10 ± 0.53a	8.90 ± 0.41b	8.95 ± 0.30ab	90.84 ± 7.46b
Fructose soybean jam	9.11 ± 0.36a	9.34 ± 0.44a	8.80 ± 0.45b	8.78 ± 0.43bc	8.93 ± 0.33b	89.92 ± 7.35bc
Stevia soybean jam	9.21 ± 0.35a	8.75 ± 0.34b	7.41 ± 0.31c	7.63 ± 0.32d	7.71 ± 0.27c	81.42 ± 6.37c
Aspartame soybean jam	7.22 ± 0.23b	6.20 ± 0.20c	5.78 ± 0.11d	5.81 ± 0.21e	5.11 ± 0.13d	60.24 ± 6.15d

Mean ± SD values in the same column with different letters are significantly different ().