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.