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

Table 2

Effect of total soluble solids after the blending process on color (, , and ) of mango fruit bar.

TSS (°Bx)				Color
60	^a	^a	^a
63	^a	^a	^a
65	^b	^a	^a
67	^b	^a	^a

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