The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

Table 1

The effects of pectin: gum ratio on the moisture, ash, protein, carbohydrate, and fiber content of samples.

	Moisture content	Ash	Protein	Carbohydrate	Fiber
P50G50	74.00 ± 0.58A	0.31 ± 0.01B	0.30 ± 0.05C	23.20 ± 0.69A	0.22 ± 0.01A
P75G25	76.30 ± 0.98A	0.36 ± 0.03C	0.23 ± 0.01B	23.00 ± 0.52A	0.20 ± 0.01A
P25G75	74.10 ± 1.61A	0.27 ± 0.02B	0.32 ± 0.04C	22.70 ± 0.87A	0.21 ± 0.05A
P100	74.50 ± 1.50A	0.43 ± 0.05D	0.18 ± 0.02A	24.87 ± 0.58B	0.22 ± 0.00A
G100	76.50 ± 1.50A	0.21 ± 0.01A	0.37 ± 0.04C	22.77 ± 0.58A	0.20 ± 0.01A

Data represent the means of three independent repeated ± standard deviation. Capital letters in each column showed significant differences (). P50G50 (sample containing 50% pectin and 50% gum); P75G25 (sample containing 75% pectin and 25% gum); P25G75 (sample containing 25% pectin and 75% gum); P100 (sample containing 100% pectin) and G100 (sample containing 100% gum).