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Table 3 Changes of jam color as effect of LMP concentration and storage time

From: Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Samples

storage time (months)

 

0

1

3

5

7

 

color density

1.0% LMP

11.82 ± 0.88a, A

11.64 ± 0.62a, A

11.21 ± 0.77a, A

10.53 ± 0.86a, A

10.07 ± 0.77a, A

0.7% LMP

11.68 ± 0.83a, A

11.28 ± 0.78a, A

10.92 ± 0.80a, A

10.24 ± 0.78a, A

9.81 ± 0.78a, A

0.5% LMP

11.47 ± 0.64a, A

11.03 ± 0.68a, A

10.37 ± 0.62a, A

9.95 ± 0.70a, A

9.55 ± 0.82a, A

0.3% LMP

11.25 ± 0.81a, A

10.51 ± 0.86a, A

10.08 ± 0.83a, A

9.52 ± 0.65a, A

9.31 ± 0.73a, A

Samples

polymeric color

1.0% LMP

1.18 ± 0.09a, A

1.27 ± 0.10a, A

1.46 ± 0.12a, A

1.79 ± 0.15b, A

2.23 ± 0.17c, A

0.7% LMP

1.25 ± 0.10a, A

1.36 ± 0.12a, A

1.57 ± 0.11a, A

2.14 ± 0.16b, A

2.38 ± 0.15c, A

0.5% LMP

1.37 ± 0.11a, A

1.51 ± 0.12a, A

1.73 ± 0.14a, A

2.37 ± 0.16b, AB

2.71 ± 0.18c, AB

0.3% LMP

1.55 ± 0.13a, B

1.73 ± 0.14a, B

1.97 ± 0.12a, B

2.71 ± 0.20b, B

3.12 ± 0.24c, B

Samples

percent polymeric color (%)

1.0% LMP

9.98 ± 0.65a, A

10.91 ± 0.65a, A

13.02 ± 0.71b, A

17.00 ± 0.78c, A

22.14 ± 1.21d, A

0.7% LMP

10.70 ± 0.85a, A

12.07 ± 0.72a, A

14.38 ± 0.64b, A

20.90 ± 1.15c, B

24.26 ± 1.12d, A

0.5% LMP

11.94 ± 0.87a, A

13.69 ± 0.70a, B

16.68 ± 0.78b, B

23.82 ± 0.98c, C

28.38 ± 1.33d, B

0.3% LMP

13.78 ± 1.11a, B

16.46 ± 0.86a, C

19.54 ± 0.93b, C

28.47 ± 1.44c, D

33.51 ± 1.77d, C

  1. Means in a row (a-d across storage time) followed by the same letter are not significantly different (P < 0.05). Means in a column (A-C across LMP concentration) followed by the same letter are not significantly different (P < 0.05).