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

Table 3

pH, °Brix, titrable acidity (TA), and flow distance of formulated jellies.

	pH	TA (g L^−1)	Brix (%)	Distance/weight (mm/g)	Viscosity (poise)
Blond maltese jelly	3.46 ± 0.12^c	11.97 ± 1.12^b	27.33 ± 0.45^b	0.0123 ± 0.0015^a	25.2 ± 2.70^a
Blood orange jelly	3.56 ± 0.04^d	6.15 ± 0.05^a	28.42 ± 1.01^c	0.0116 ± 0.0015^a	56.6 ± 3.31^b
Grapefruit jelly	3.11 ± 0.03^b	9.88 ± 1.04^b	28.05 ± 0.64^c	0.012 ± 0.001^a	76.0 ± 11^c
Bitter orange jelly	2.74 ± 0.05^a	42.76 ± 1.64^c	26.93 ± 0.09^a	0.0121 ± 0.0009^a	75.0 ± 9.20^c

Each value is expressed as mean values ± standard deviation (n = 3). Means followed by a different letter in the same column are significantly different ().