## 3 Results and Discussion
### Water Absorption
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Texture Attributes** & \multicolumn{2}{c}{**Apple**} & \multicolumn{2}{c}{**Black Currant**} & \multicolumn{1}{c}{**Red Currant**} \\ \(*\) & **1.5\%** & **3.0\%** & **4.5\%** & **1.5\%** & **3.0\%** \\ \hline Hardness, N & 0.6469 \({}^{\text{c}}\) \(\pm\) 0.0532 & 1.2581 \({}^{\text{b}}\)\(\pm\) 0.0286 & 1.8516 \({}^{\text{a}}\)\(\pm\) 0.0151 & 0.0648 \({}^{\text{d}}\)\(\pm\) 0.0012 & 0.0746 \({}^{\text{d}}\)\(\pm\) 0.0020 \\ \hline Cohesiveness, - & 0.6840 \({}^{\text{a}}\)\(\pm\) 0.0499 & 0.4694 \({}^{\text{b}}\)\(\pm\) 0.0469 & 0.6622 \({}^{\text{a}}\)\(\pm\) 0.0229 & 0.2560 \({}^{\text{c}}\)\(\pm\) 0.0189 & 0.3808 \({}^{\text{d}}\)\(\pm\) 0.0339 \\ \hline Springiness, - & 0.6577 \({}^{\text{c}}\)\(\pm\) 0.0739 & 0.4327 \({}^{\text{d}}\)\(\pm\) 0.0450 & 0.7215 \({}^{\text{c}}\)\(\pm\) 0.064 & 1.2150 \({}^{\text{a}}\)\(\pm\) 0.0908 & 1.1295 \({}^{\text{b}}\)\(\pm\) 0.1291 \\ \hline Gumminess, N & 0.4869 \({}^{\text{c}}\)\(\pm\) 0.0508 & 0.6201 \({}^{\text{b}}\)\(\pm\) 0.0048 & 1.2196 \({}^{\text{a}}\)\(\pm\) 0.0304 & 0.0172 \({}^{\text{d}}\)\(\pm\) 0.0017 & 0.0300 \({}^{\text{d}}\)\(\pm\) 0.0013 \\ \hline Adhesiveness\(\cdot\)10\({}^{\text{3}}\), N-m & \(-\)0.0329 \({}^{\text{b}}\)\(\pm\) 0.0034 & \(-\)0.0404 \({}^{\text{a}}\)\(\pm\) 0.0021 & \(-\)0.0222 \({}^{\text{c}}\)\(\pm\) 0.0020 & \(-\)0.0014 \({}^{\text{d}}\)\(\pm\) 0.0002 & \(-\)0.0204 \({}^{\text{c}}\)\(\pm\) 0.0032 \\ \hline \hline \end{tabular}  
* Mean value \(\pm\) SD. Means followed by a common letter are not significantly different by the HSD-Tukey test at the 5% level of significance.  
\end{table} 
Table 3: Texture parameters. Gumminess is defined as the energy required to break a semisolid food into fragments until it is ready to swallow [24]. The beads produced with the use of currant pectin were characterized by very low values of this parameter, with 0.0172 and 0.0300 for black and red currant pectin beads, respectively (the differences in the values are not statistically significant). The highest value was noticed for apple pectin gel produced from 4.5% solution of pectin. The differences in the value of this parameter in the case of the used pectin type indicate that these pectins will generate varied sensory feelings. Adhesiveness is calculated as the negative force area of the first compression measure during TPA test. It represents the work necessary to pull the compressing plunger away from the sample [24]. In fact, adhesiveness can be defined as the force required to separate the food bite that sticks to the teeth during grinding food in the mouth [28]. The obtained values oscillated in the field from 0.0014 \(\times\) 10\({}^{-3}\) to 0.0404 \(\times\) 10\({}^{-3}\) J, respectively, for the blackcurrant pectin and apple pectin beads. Low adhesion values indicate that the obtained pectin beads are a product with a fine texture. For this reason, the sensory sensations generated while eating them will be similar to those experienced when consuming semi-solid food with low viscosity, e.g., yogurt [29]. The analysis of textural properties, especially hardness and cohesiveness, completes the discussion of gels properties. These two parameters characterizing the strength properties of the gel and its internal consistency confirm the observations made so far. Apple pectin gel beads are characterized by the highest hardness; moreover, they are the most internally coherent. In combination with a high affinity to the aqueous solvent (the values of the second virial coefficient B2 [22]) and the highest Dp value, it is indicated that the produced gels are characterized by a compact and durable gel structure, easily absorbing water up to the equilibrium water content without disintegration of the gel bead. The different behavior of black and red currant pectin gels can be explained by the low values of cohesiveness, and very low hardness values (over 10 times lower than in the case of apple pectin gel), which may be the cause of the tendency to disintegrate the beads.