Development of Functional Kiwifruit Jelly with <i>chenpi</i> (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials.

Table 4 shows that the model had a p -value < 0.0001, and the lack of fit had a p -value > 0.05, suggesting that the values predicted with the established regression model were extremely significant.

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The sensory evaluation of FKJ showed an increasing trend with increased additions of pectin from 1 to 3%, whereas further increases in added pectin resulted in a decrease in the sensory evaluation score ( Figure 1 c).

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