Research Article
The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly
Table 3
The effects of pectin: gum ratio on the color properties of samples.
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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). |