Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

Table 1

Juice yield, pH, total soluble solids (TSSs), titrable acidity (TA), and TSS/TA ratio of juices of blond maltese, blood orange, grapefruit, and bitter orange.

Citrus cultivars	Quality parameters
	Juice yield (%)	pH	TSS (°Brix)	TA (g L^−1)	TSS/TA ratio
Blond maltese	45.92 ± 0.68^c	3.34 ± 0.02^c	12.66 ± 0.08^d	14.14 ± 0.08^c	8.95 ± 0.03^c
Blood orange	46.30 ± 0.44^c	3.47 ± 0.03^d	11.20 ± 0.20^b	8.67 ± 0.04^a	12.91 ± 0.18^d
Grapefruit	44.02 ± 0.56^b	3.02 ± 0.02^b	9.53 ± 0.05^a	11.83 ± 0.09^b	8.05 ± 0.02^b
Bitter orange	26.81 ± 0.44^a	2.67 ± 0.06^a	11.50 ± 0.01^c	45.6 ± 1.5^d	2.52 ± 0.03^a

Means followed by a different letter in the same column are significantly different ().