Table 6. Melting and gelling temperature of jelly prepared with different gelling agents

Sample	Melting temperature (°C)	Gelling temperature (°C)
Gelatin	29.00±0.00d1)	16.33±0.24c
Carraggenan	55.67±0.94b	35.83±0.24a
Konjac	51.67±0.47c	30.33±0.47b
Agar	82.17±0.24a	36.17±0.24a

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