Table 4. Free sugar contents of strawber ry jam with different levels of added rice mash

Sample code1) Free sugar content (g/100 g)
Fructose Glucose Sucrose Maltose
SJ0 4.11±0.03a2) 3.86±0.03c 40.22±0.11a 4.24±0.06a
SJ14 3.14±0.05b 3.94±0.03b 33.99±0.22b 3.87±0.07b
SJ21 2.96±0.02c 4.13±0.02a 30.48±0.18c 3.73±0.04c
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.