Table 4. Soluble solid, reducing sugar content, pH, total acidity of soft persimmon spread prepared with various saccharides

Samples^¹⁾	Soluble solid (°Brix)	Reducing sugar (mg/g)	pH	Total acidity (%)	L^²⁾	a	b
CON1	59.33±2.08^³⁾c⁴⁾	199.9±87.3^cd	4.82±0.22^a	0.12±0.03^a	28.62±0.25^b	3.27±0.22^c	7.37±0.22^b
CON2	46.67±0.58^b	173.5±16.0^d	4.43±0.11^b	0.14±0.01^a	32.57±0.22^a	5.82±0.37^ab	11.53±0.23^a
XLT	45.67±1.33^b	190.5±16.5^cd	4.51±0.01^b	0.14±0.03^a	32.73±0.23^a	5.63±0.23^b	12.06±0.95^a
IMO	41.00±2.65^a	301.1±24.8^ab	4.06±0.03^c	0.12±0.01^a	32.99±0.36^a	5.98±0.28^ab	12.07±0.48^a
FTO	42.67±1.53^b	255.9±11.6^bc	3.84±0.03^d	0.14±0.02^a	32.80±0.74^a	6.54±0.35^ab	12.49±0.49^a
MTD	50.70±2.75^b	338.4±17.1^a	4.62±0.12^b	0.14±0.02^a	34.32±2.69^a	7.41±2.12^a	13.81±3.66^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.
L, lightness; a, redness; b, yellowness.
Values are mean±SD.
Mean in a column by different superscripts are significantly different at the p<0.05.