Table 5. Syneresis of jelly prepared with different gelling agents during storage at 5°C

Sample	Syneresis (%, days)
Sample	1	2	3	4	5
Gelatin	0.83±0.21^b¹⁾	0.28±0.12^b	0.30±0.22^b	0.30±0.22^b	0.27±0.39^bc
Carraggenan	14.30±1.80^a	9.30±0.36^a	6.09±3.12^a	6.09±3.12^a	1.81±0.50^a
Konjac	1.23±0.52^b	0.84±0.72^b	1.04±0.27^b	0.97±0.43^b	0.99±0.16^b
Agar	0.27±0.30^b	0.04±0.06^b	0±0.00^b	0±0.00^b	0±0.00^d

Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).