. 2023 Aug 3;2023:6618300. doi: 10.1155/2023/6618300

Table 2.

Effect of total soluble solids after the blending process on color (L^∗, a^∗, and b^∗) of mango fruit bar.

TSS (°Bx)	L ^∗	a ^∗	b ^∗
60	38.26 ± 0.27^a	31.12 ± 0.31^a	12.23 ± 0.33^a
63	38.06 ± 0.22^a	31.22 ± 0.40^a	12.35 ± 0.31^a
65	37.31 ± 0.12^b	31.52 ± 0.30^a	12.42 ± 0.42^a
67	36.98 ± 0.17^b	31.24 ± 0.44^a	11.91 ± 0.43^a

Noted: different letters (a–b) in same column represent statistically significant differences (p < 0.05).