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

Table 4

The effects of pectin: gum ratio on textural properties of samples.

	Hardness (g)	Cohesiveness	Springiness (g)	Gumminess	Chewiness
P50G50	751.79 ± 47.64C	0.58 ± 0.00B	0.88 ± 0.05A	433.67 ± 27.40C	384.20 ± 47.22C
P75G25	1796.24 ± 91.72B	0.62 ± 0.00A	0.88 ± 0.04A	1119.84 ± 52.51B	981.47 ± 86.32B
P25G75	207.21 ± 14.93D	0.45 ± 0.05B	0.95 ± 0.01A	92.74 ± 3.13D	87.78 ± 3.95D
P100	2329.52 ± 131.09A	0.56 ± 0.01B	0.93 ± 0.03A	1298.60 ± 98.38A	1212.59 ± 128.46A

Capital letters in each column showed significantly 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).