Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Table 1

Effect of total soluble solids after blending process on the moisture content and water activity ().

TSS (°Bx)	MC (%)
60	^a	^a
63	^b	^b
65	^c	^c
67	^d	^d

Noted: different letters (a–d) in same column represent statistically significant differences ().