Table 3 Proximate and nutritional analyses of jellies
Nutrition composition | CJ (100 g) | GJ (100 g) |
|---|---|---|
pH | 3.72 ± 0.04 | 3.50 ± 0.02 |
Moisture (%) | 44.25 ± 0.33 | 45.05 ± 0.25 |
Dry matter (%) | 55.02 ± 0.40 | 54.00 ± 0.25 |
Ash (%) | 0.50 ± 0.10 | 0.59 ± 0.20 |
Energy (kcal) | 105.6 ± 1.50 | 120.6 ± 1.20 |
Carbohydrate (g/100 g) | 46.05 ± 0.25 | 45.78 ± 0.25 |
Protein (g/100 g) | 2.8 ± 0.25 | 3.0 ± 0.19 |
Fat (g/100 g) | 0.16 ± 0.02 | 0.20 ± 0.04 |
Vitamin C (mg/100 g) | 6.24 ± 0.13 | 6.15 ± 0.20 |
Vitamin B3 (mg/100 g) | 2.80 ± 0.35 | 2.90 ± 0.75 |