Table 1. Physical properties of jelly incorporated with different levels of corn concentrate
| Property | Corn concentrate (%) |
| 0 | 3 | 6 | 9 | 12 |
| pH | 6.98±0.12a 1) | 6.90±0.03ab | 6.79±0.19b | 6.54±0.08c | 6.45±0.08c |
| Moisture content (%) | 89.34±0.14a | 87.10±0.12b | 84.26±0.05c | 82.01±0.13d | 80.06±0.11e |
| TSS (°Brix) | 1.04±0.05e | 1.26±0.05d | 1.42±0.04c | 1.60±0.00b | 2.48±0.04a |
| Hardness (N) | 3.47±0.29d | 3.72±0.58c d | 3.93±0.59c | 5.07±0.69b | 5.57±0.87a |
| Color | L* | 20.79±0.63a | 18.17±0.58b | 17.57±0.40bc | 17.18±0.77c d | 16.50±0.54d |
| a* | -0.45±0.04d | 3.84±0.08c | 4.63±0.13b | 4.82±0.24a b | 4.95±0.34a |
| b* | 4.76±0.31c | 6.19±0.30b | 6.21±0.43b | 6.19±0.24b | 7.70±0.97a |
1) Means within the same row without a common letter (a-e) are significantly different (p<0.05).