Table 2 Proximate compositions of chicken breast jerky prepared using different types of sweeteners

Sweeteners1)	Contents (%)
	Moisture	Crude protein	Crude lipid
	WS	23.9±0.9^ns2)	46.6±2.2^a3)	0.8±0.0^ab
BS	22.5±0.7	48.6±1.9^a	0.7±0.1^b
RS	22.4±1.2	44.7±2.9^ab	0.5±0.1^c
FO	23.9±0.6	40.4±3.8^b	0.4±0.2^c
PC	23.9±0.7	41.0±3.4^b	0.9±0.1^a
RCE	24.0±0.7	45.0±0.8^ab	0.7±0.0^b
H	24.5±0.7	44.9±1.3^ab	0.8±0.1^ab

WS, white sugar; BS, brown sugar; RS, rice syrup; FO, fructo-oligosaccharide; PC, pineapple concentrate; RCE, Rubus coreanus extract; H, honey.
ns, not significant.
All values are mean±SD. Values with different superscript small letters in the same column are significantly different by Duncan’s multiple range test at p<0.05. a>b>c.