Skip to main content

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).