Table 3. Some physicochemical characteristics of enriched apple juices

Samples	pH	Acidity (g/100 mL)	Brix	Formalin index (mL/100 mL)
POL¹⁾	3.96±0.03^a2)	0.255±0.05^a	12.9±0.1^a	0.8^a
CEO	3.91±0.05^a	0.245±0.03^b	10±0.12^c	0.8^a
OOP	4.01±0.04^a	0.255±0.05^a	12.9±0.09^a	0.8^a
AOP (GE)	3.99±0.05^a	0.255±0.08^a	10.6±0.15^b	0.8^a
INU	3.97±0.02^a	0.250±0.06^ab	12.7±0.12^a	0.8^a

POL, only polydextrose; CEO, only cardamom essential oil; OOP, organoleptic optimum; AOP, antioxidant optimum; GE, ginger extract; INU, only inulin.
Values are mean±SE (n=3). Means with different letters (^a,b) in the same column are significantly different at p<0.05.