Table 2. pH and sugar content of jelly added with honeyberry powder

	Jelly
	HJ-0	HJ-3	HJ-6	HJ-9
pH	5.95±0.031)d2)	4.74±0.04c	4.34±0.01b	4.11±0.01a
Sugar content (°Brix)	1.93±0.061)a2)	1.90±0.00a	2.00±0.00b	2.00±0.00b

Values are mean±standard deviation (SD).
Means with different letters within the same row are significantly different at p<0.05 by Duncan’s multiple range test.