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

Table 2

The effects of pectin: gum ratio on the total phenol content, pH, sugar content, and DE of samples.

	TPC	pH	Sugar content	DE
P50G50	26.80 ± 1.15D	4.21 ± 0.48A	21.00 ± 0.87A	83.70 ± 0.81B
P75G25	19.00 ± 0.52B	4.28 ± 0.28A	21.30 ± 0.75A	84.40 ± 0.58B
P25G75	23.30 ± 0.75C	4.08 ± 0.20A	20.40 ± 0.81A	82.20 ± 0.52A
P100	11.80 ± 1.04A	4.40 ± 0.06A	20.50 ± 1.15A	86.60 ± 0.64C
G100	34.70 ± 1.44C	3.90 ± 0.40A	22.60 ± 1.38A	81.80 ± 0.46A

Data represent the means of three independent repeats ± 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).