Table 2. pH and soluble solids content of jelly prepared with different gelling agents

Sample	pH	Soluble solids content (°Brix)
Gelatin	6.38±0.00d1)	0.20±0.00a
Carraggenan	7.03±0.00b	0.13±0.09a
Konjac	7.01±0.00c	0.20±0.00a
Agar	7.70±0.00a	0.00±0.00b

Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).