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

Table 4

Effect of storage time on the sensory attributes of different pumpkin jam formulations.

	Storage (months)	Ordinary jam	Sucrose soybean jam	Fructose soybean jam	Stevia soybean jam	Aspartame soybean jam
Colour	0	9.66 ± 0.45a	9.03 ± 0.40a	9.11 ± 0.36a	9.21 ± 0.35a	7.22 ± 0.23b
	3	9.01 ± 0.53a	8.96 ± 0.54b	8.77 ± 0.53b	6.35 ± 0.55c	5.67 ± 0.22cd
	6	8.88 ± 0.44a	8.66 ± 0.55b	8.55 ± 0.85b	5.76 ± 0.33c	4.77 ± 0.40cd
Texture	0	9.13 ± 0.56a	9.10 ± 0.53a	8.80 ± 0.45b	7.41 ± 0.31c	5.78 ± 0.11d
	3	9.03 ± 0.84a	8.96 ± 0.61ab	8.51 ± 0.64b	6.99 ± 0.67c	5.17 ± 0.43d
	6	8.98 ± 0.45a	8.70 ± 0.71ab	8.21 ± 0.76b	6.51 ± 0.44c	4.90 ± 0.49d
Flavour	0	9.70 ± 0.55a	8.90 ± 0.41b	8.78 ± 0.43bc	7.63 ± 0.32d	5.81 ± 0.21e
	3	9.61 ± 0.91a	8.75 ± 0.55ab	8.60 ± 0.83ab	7.13 ± 0.53c	5.40 ± 0.44d
	6	9.58 ± 0.81a	8.67 ± 0.63ab	8.51 ± 0.77b	6.98 ± 0.45c	4.60 ± 0.56d
Sweetness	0	9.57 ± 0.35a	9.44 ± 0.43a	9.34 ± 0.44a	8.75 ± 0.34b	6.20 ± 0.20c
	3	9.38 ± 0.44a	9.21 ± 0.66a	9.10 ± 0.93ab	7.70 ± 0.70c	5.55 ± 0.40d
	6	9.20 ± 0.63a	9.11 ± 0.86a	9.03 ± 0.74ab	6.41 ± 0.43c	4.88 ± 0.53d
Overall acceptability	0	9.50 ± 0.42a	8.95 ± 0.30a	8.93 ± 0.33b	7.71 ± 0.27c	5.11 ± 0.13d
	3	9.41 ± 0.55a	8.94 ± 0.76ab	8.92 ± 0.74ab	7.21 ± 0.44c	5.01 ± 0.42d
	6	9.40 ± 0.55a	8.90 ± 0.70ab	8.93 ± 0.66ab	7.01 ± 0.56c	4.33 ± 0.44d
%	0	95.12 ± 8.43a	90.84 ± 7.46a	89.92 ± 7.35bc	81.42 ± 6.37c	60.24 ± 6.15d
	3	92.88 ± 6.99a	89.70 ± 6.45ab	87.80 ± 8.17bc	70.76 ± 5.9d	53.60 ± 0.41e
	6	92.08 ± 7.11a	88.08 ± 6.77b	86.46 ± 8.11bc	65.34 ± 5.10d	47.08 ± 4.05e

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