Table 2 Manufactur ing method of blueber ry syrup sample

Sample	Fruit treatment	Sweetener	Compounding ratio
S1	Pulverized1)	Fructooligosaccharide	1 : 1
S2	Pulverized	Fructooligosaccharide (heating)	1 : 1
S3		Fructooligosaccharide	1 : 1
S4	Freeze pulverized2)	Fructooligosaccharide	1 : 1
S5	Freeze pulverized	Fructooligosaccharide (heating)	11 : 1
S6	Freeze pulverized	Fructooligosaccharide	1 : 1
S7	Freeze pulverized	Fructooligosaccharide	0.5 : 1
S8	Freeze pulverized	Fructooligosaccharide	1 : 0.5
S9	Pulverized	Sugar	1 : 1
S10	Freeze pulverized	Sugar+Fructooligosaccharide	1 : 0.7 : 0.3

Pulverized fruits that have been pulverized immediately after harvest without going through low temperature warehouses.
Freeze pulverized is a pulverized fruit that has been in a low temperature warehouse for more than 24 h.