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.

Lab∆EYI

P50G5030.00 ± 0.58A11.67 ± 0.33A24.67 ± 1.33A74.43 ± 0.51A117.47 ± 4.95B
P75G2531.33 ± 0.33AB11.67 ± 0.88A25.00 ± 0.58B76.49 ± 0.22B113.99 ± 5.11B
P25G7529.33 ± 1.45A12.33 ± 0.33A23.33 ± 0.67A73.82 ± 1.38A113.63 ± 5.29B
P10033.67 ± 0.88B10.67 ± 1.20A23.00 ± 0.58A77.23 ± 0.66B97.58 ± 3.64A
G10028.00 ± 0.58A12.33 ± 1.20A26.00 ± 1.00B73.23 ± 0.72A132.65 ± 5.69C

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).