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

Table 4

Colour parameters of formulated jellies.

Jellies	L	a	b	hab	Cvab
Blond maltese jelly	36.74 ± 1.02^b	17.08 ± 0.21^c	15.08 ± 0.29^c	41.40 ± 0.19^b	22.78 ± 0.36^c
Blood orange jelly	23.50 ± 0.37^a	21.1 ± 1.74^d	5.54 ± 0.18^a	14.72 ± 0.7^a	21.81 ± 1.73^c
Grapefruit jelly	35.21 ± 0.19^b	6.83 ± 0.30^b	10.17 ± 0.50^b	56.07 ± 0.89^c	12.24 ± 0.56^b
Bitter orange jelly	51.23 ± 1.19^c	1.50 ± 0.25^a	9.21 ± 0.83^b	79.66 ± 2.13^d	9.33 ± 0.79^a

Values are means of three replicates. L (lightness: 0 = black, 100 = white), a (greenness (−), redness (+)), and b (blueness (−), yellowness (+)). Within the same column, means followed by different letters are significantly different ().