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.