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

Table 5

Effect of the consumption of different jam formulations on the nutritional indicators of diabetic rats.

	BWG (g)	FI (g)	FER
Group 1	75.66 ± 3.22a	17.88 ± 1.10a	0.094 ± 0.004a
Group 2	45.33 ± 2.14e	16.77 ± 1.3ab	0.060 ± 0.001d
Group 3	55.66 ± 2.65cd	17.55 ± 1.05a	0.070 ± 0.002c
Group 4	57.70 ± 2.88c	18.11 ± 1.11a	0.070 ± 0.002c
Group 5	63.77 ± 2.93b	17.80 ± 1.03a	0.079 ± 0.003b

Group 1: negative control group; group 2: positive diabetic control group fed a standard diet; group 3: fed a standard diet with 10% sucrose soybean jam; group 4: fed a standard diet with 10% fructose soybean jam; group 5: fed a standard diet with 10% stevia soybean jam; BWG: body weight gain; FI: food intake; FER: feed efficiency ratio. Mean ± SD values in each column with different letters (a, b, and c) are significantly different at .