Table 3. The pH and °Brix of carrot jellies according to gelling agents and sugar types

Gelling agents	Gelling agent concentration (% w/v)	Sugar types	pH	°Brix
Gelatin	3	SUC¹⁾	4.04±0.02^c2)	3.43±0.06^c
		SOR	4.03±0.03^c	3.77±0.06^d
		XYL	4.06±0.02^c	3.73±0.06^d
	5	SUC	4.22±0.01^d	3.83±0.12^d
		SOR	4.21±0.01^d	3.83±0.06^d
		XYL	4.25±0.01^e	3.87±0.06^d
Carrageenan	1	SUC	3.76±0.01^b	3.43±0.21^c
		SOR	3.72±0.00^a	3.30±0.10^bc
		XYL	3.75±0.01^b	3.10±0.10^a
	1.5	SUC	3.75±0.02^b	3.43±0.06^c
		SOR	3.74±0.00^ab	3.33±0.06^bc
		XYL	3.72±0.01^a	3.17±0.15^ab

SUC, sucrose; SOR, sorbitol; XYL, xylitol.
Means in the same column with different letters are significantly different per Duncan’s test (p<0.05).