Table 4. Texture of jelly added with honeyberry powder

	Jelly
	HJ-0	HJ-3	HJ-6	HJ-9
Hardness (g/cm²)	128.70±16.38¹⁾^d²⁾	109.00±13.37^c	85.35±8.08^b	58.36±6.17^a
Springiness (%)	101.00±1.45^NS³⁾	101.04±2.11	100.04±2.26	102.69±4.41
Cohesiveness (%)	93.86±1.23^bc	91.93±3.39^ab	90.48±2.37^a	95.33±2.40^c
Chewiness (g)	127.20±15.91^d	108.90±12.11^c	86.66±5.45^b	64.21±5.15^a
Brittleness (g)	12,852.18±1,666.73^c	10,986.62±1,020.52^c	8,663.94±471.92^b	6,589.64±614.00^a

Values are mean±SD.
Means with different letters within the same row are significantly different at p<0.05 by Duncan’s multiple range test.
NS, not significant.