Table 4. The sensory attributes of carrot jellies with sucrose according to gelling agents

	Color	Flavor	Taste	Texture	Overall
C1SUC	5.57±1.03^a	4.62±1.36^a	4.43±1.33^ab	3.48±1.72^a	4.10±1.51^a
C1.5SUC	5.71±0.96^a	4.52±1.44^a	4.67±1.24^ab	4.38±1.43^ab	4.29±1.27^a
G3SUC	5.52±1.17^a	4.43±1.43^a	5.05±1.16^b	5.38±1.16^c	5.19±0.93^b
G5SUC	5.24±1.37^a	4.05±1.40^a	4.14±1.62^a	4.57±1.63^bc	4.81±1.17^ab