Table 2. Soluble solids, pH and total acidity of strawber ry jam with different levels of added rice mash

Sample code1) Soluble solids (°Brix) pH Total acidity (Citric acid, %)
SJ0 65.33±0.58a2) 4.20±0.01NS3) 0.80±0.01a
SJ14 56.67±0.58b 4.13±0.01 0.68±0.01b
SJ21 53.00±0.00c 4.11±0.01 0.66±0.01c
SJ0, strawberry jam added with no rice mash; SJ14, strawberry jam added with rice mash 14%; SJ21, strawberry jam added with rice mash 21%.
Means with different letters within the same column are significantly different from each other at p<0.05 by Duncan’s multiple range test.
NS, not significant.