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

Table 5

The effects of pectin: gum ratio on the sensorial properties of samples.

	Odor	Texture	Taste	Appearance	Overall
P50G50	4.75 ± 0.25AB	3.75 ± 0.25AB	3.50 ± 0.50B	3.75 ± 0.25B	3.75 ± 0.25B
P75G25	5.00 ± 0.00B	3.75 ± 0.25AB	4.00 ± 0.41B	4.50 ± 0.29BC	4.50 ± 0.29C
P25G75	4.00 ± 0.41A	4.00 ± 0.00BC	3.50 ± 0.29B	4.50 ± 0.29C	4.25 ± 0.25C
P100	5.00 ± 0.00B	5.00 ± 0.00C	4.25 ± 0.48B	4.75 ± 0.25C	4.75 ± 0.25C
G100	4.00 ± 0.41A	3.00 ± 0.71A	2.25 ± 0.48A	2.25 ± 0.25A	2.75 ± 0.25A

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).