## 3 Results
### The Effect of Storage on the Sensory Quality of Very-Low-Sugar Apple Jams with Added SGs
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**SGs (\%)**} & \multirow{2}{*}{\begin{tabular}{c} **Storage** \\ **(Month)** \\ \end{tabular} } & \multicolumn{2}{c}{\
\begin{tabular}{c} **Coagulase-** \\ **Positive** \\ **Staphylococci** \\ \end{tabular} } & \multicolumn{2}{c}{
\begin{tabular}{c} _Listeria_ \\ _monocytogenes_ **\\ \end{tabular} } & \multirow{2}{*}{**Yeast ***} & \multirow{2}{*}{**Mold ***} & \multicolumn{2}{c}{**Total Number**} \\  & & & & & & **30 \({}^{\circ}\)C******* \\ \hline \multicolumn{7}{c}{[CIF/g]} \\ \multirow{2}{*}{0} & 0 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 3 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 6 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\ \hline \multirow{2}{*}{30} & 0 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 3 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 6 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\ \hline \multirow{2}{*}{50} & 0 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 3 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 6 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\ \hline \multirow{2}{*}{80} & 0 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\  & 3 & n.d. & n.d. & \(<\)10 & \(<\)10 & \(<\)10 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Microbiological quality assessment of very-low-sugar apple jams with SG substitution. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**SGs (\%)**} & \multirow{2}{*}{\begin{tabular}{c} **Time of** \\ **Storage** \\ \end{tabular} } & \multicolumn{2}{c}{\
\begin{tabular}{c} **Dry Matter** \\ **(\%)** \\ \end{tabular} } & \multicolumn{2}{c}{
\begin{tabular}{c} **Vitamin C** \\ **(mg/100 g)** \\ \end{tabular} } & \multicolumn{2}{c}{**Total Ash**} & \multicolumn{2}{c}{**PHTatable**} & \multicolumn{2}{c}{**Malic Acid**} \\  & & & & & **Acidity (\({}^{\circ}\)) & **(g/100 g)** \\ \hline \multirow{3}{*}{0} & 0 & 24.7 \(\pm\) 0.2 ax & 0.58 \(\pm\) 0.02 ax & 0.184 \(\pm\) 0.012 ax & 3.48 \(\pm\) 0.02 ax & 8.53 \(\pm\) 0.04 ax & 0.573 \(\pm\) 0.003 ax \\  & 3 & 25.0 \(\pm\) 0.1 a & 0.41 \(\pm\) 0.01 b & 0.234 \(\pm\) 0.008 b & 3.30 \(\pm\) 0.08 b & 10.32 \(\pm\) 0.03 b & 0.691 \(\pm\) 0.002 b \\  & 6 & 25.1 \(\pm\) 0.3 a & 0.22 \(\pm\) 0.01 c & 0.334 \(\pm\) 0.004 c & 3.12 \(\pm\) 0.02 c & 13.90 \(\pm\) 0.10 c & 0.931 \(\pm\) 0.001 c \\ \hline \multirow{3}{*}{30} & 0 & 20.9 \(\pm\) 0.2 ax & 0.56 \(\pm\) 0.02 ax & 0.231 \(\pm\) 0.017 a & 3.41 \(\pm\) 0.02 ax & 13.80 \(\pm\) 0.25a y & 0.927 \(\pm\) 0.002 ay \\  & 3 & 20.7 \(\pm\) 0.6 a & 0.37 \(\pm\) 0.02 b & 0.250 \(\pm\) 0.009 b & 3.36 \(\pm\) 0.01 b & 14.78 \(\pm\) 0.24 b & 0.970 \(\pm\) 0.031 b \\  & 6 & 21.7 \(\pm\) 1.0 a & 0.22 \(\pm\) 0.01 c & 0.284 \(\pm\) 0.004 c & 3.28 \(\pm\) 0.03 c & 16.80 \(\pm\) 0.40 c & 1.126 \(\pm\) 0.004 c \\ \hline \multirow{3}{*}{50} & 0 & 17.9 \(\pm\) 0.2 ax & 0.55 \(\pm\) 0.01 ax & 0.228 \(\pm\) 0.009 ax & 3.44 \(\pm\) 0.01 az & 15.81 \(\pm\) 0.01 dz & 1.060 \(\pm\) 0.001 az \\  & 3 & 18.3 \(\pm\) 0.3 a & 0.34 \(\pm\) 0.01 b & 0.235 \(\pm\) 0.007 z & 3.40 \(\pm\) 0.01 b & 14.88 \(\pm\) 0.07 b & 0.993 \(\pm\) 0.006 b \\  & 6 & 18.9 \(\pm\) 0.6 a & 0.18 \(\pm\) 0.01 c & 0.250 \(\pm\) 0.002 b & 3.27 \(\pm\) 0.02 c & 14.18 \(\pm\) 0.05 c & 0.884 \(\pm\) 0.004 c \\ \hline \multirow{3}{*}{80} & 0 & 16.9 \(\pm\) 0.1 ax & 0.57 \(\pm\) 0.02 ax & 0.230 \(\pm\) 0.030 ay & 3.38 \(\pm\) 0.01 ay & 17.80 \(\pm\) 0.20 ax & 1.193 \(\pm\) 0.020 av \\  & 3 & 16.4 \(\pm\) 0.9 a & 0.33 \(\pm\) 0.01 b & 0.285 \(\pm\) 0.060 b & 3.29 \(\pm\) 0.01 b & 16.87 \(\pm\) 0.31 b & 1.127 \(\pm\) 0.021 b \\ \cline{1-1}  & 6 & 16.3 \(\pm\) 0.0 a & 0.14 \(\pm\) 0.03 c & 0.320 \(\pm\) 0.042 b & 3.20 \(\pm\) 0.06 b & 16.50 \(\pm\) 0.30 b & 1.033 \(\pm\) 0.025 c \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Changes in selected physicochemical parameters in very-low-sugar apple jams with SGs.