Table 1. Formulas of persimmon spread processed with various saccharides

Samples	Soft persimmon (%)	Saccharide (%)		Locust bean gum (%)
CON1	59.7	Sugar	40	0.3
CON2	79.7	Sugar	20	0.3
XLT	79.7	Xylitol	20	0.3
IMO	79.7	Isomalto-oligosaccharide	20	0.3
FTO	79.7	Fructo-oligosaccharide	20	0.3
MTD	79.7	Maltodextrin	20	0.3