Table 3. Proximate composition in soft persimmon spread prepared with various saccharides
(%)

Samples¹⁾	CON1	CON2	XLT	IMO	FTO	MTH
Moisture	33.18±1.74^²⁾c³⁾	50.07±1.00^b	51.77±1.10^b	58.16±4.44^a	52.80±2.87^b	49.40±2.86^b
Crude protein	0.33±0.01^c	0.55±0.01^ab	0.47±0.10^b	0.58±0.03^a	0.58±0.06^a	0.29±0.03^a
Crude fat	0.03±0.00^b	0.04±0.01^b	0.03±0.00^b	0.10±0.08^a	0.02±0.01^b	0.05±0.01^ab
Crude ash	0.22±0.01^c	0.35±0.02^b	0.49±0.03^a	0.32±0.04^b	0.37±0.02^b	0.56±0.05^bc
Carbohydrate	66.23±1.72^a	48.99±1.02^b	47.24±1.10^b	40.84±4.48^c	46.22±2.79^b	49.70±2.88^b
Crude fiber	0.23±0.06^c	0.26±0.15^c	0.44±0.06^ab	0.33±0.08^bc	0.29±0.04^bc	0.49±0.04^a

CON1, soft persimmon spread with 40% sugar; CON2, soft persimmon spread with 20% sugar; XLT, soft persimmon spread with xylitol; IMO, soft persimmon spread with isomalto-oligosaccharide; FTO, soft persimmon spread with fructo-oligosaccharide; MTD, soft persimmon spread with maltodextrin.
Values are mean±SD.
Mean in a column by different superscripts are significantly different at the p<0.05.