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

Table 3

The influence of pH (mango purée) on the color (, , and ) of mango fruit bar.

pH				Color
3	^a	^a	^a
3.3	^b	^a	^b
3.5	^bc	^a	^b
3.7	^c	^a	^c

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