Table 4
Textural character istics of the aronia jams with var ious contents of mashed apple

Samples¹⁾	Hardness (g/cm2)	Adhesiveness (g/s)	Springiness (%)	Cohesiveness (%)	Gumminess (g/cm2)	Chewiness (g)
Control	1362.9±213.2^a2)	-235.36±111.74^b	0.69±0.15^a	0.43±0.03^a	586.83±96.85^a	399.79±99.88^a
AR90	751.5±129.1^bc	-90.48±40.32^a	0.59±0.07^a	0.41±0.01^a	308.85±59.95^ab	185.83±57.56^b
AR70	515.6±209.6^c	-421.78±25.79^c	0.38±0.04^b	0.33±0.03^b	167.63±75.32^b	63.82±31.21^c
AR50	810.8±195.0^b	-212.38±94.07^b	0.64±0.10^a	0.40±0.02^a	319.32±73.40^ab	202.52±57.22^b

Control, 100% aronia jam; AR90, aronia jam with 10% mashed apple; AR70, aronia jam with 30% mashed apple; AR50, aronia jam with 50% mashed apple.
Means denoted with different superscript letter in the same column are significantly different (p<0.05).