Table 2. Proximate analysis of stick jelly made with different amount of aronia juice

Composition Aronia juice (%)1)
0 25 50 100
Moisture 88.22±0.02a 86.43±0.09b 83.16±0.13c 81.88±0.48d
Ash 0.10±0.00c 0.24±0.00b 0.30±0.04b 0.49±0.02a
Crude protein 0.92±0.03a 0.95±0.01a 0.94±0.00a 0.97±0.03a
Crude lipid 0.05±0.01b 0.06±0.01b 0.08±0.01ab 0.11±0.01a
Aronia juice (25, 50 and 100%) was added based on the total volume of distilled water.
Data were the mean±SD of triplicate experiments.
Means with different superscripts within the same row are significantly different at p⟨0.05.