Table 3.
The influence of pH (mango purée) on the color (L∗, a∗, and b∗) of mango fruit bar.
| pH | L ∗ | a ∗ | b ∗ | Color |
|---|---|---|---|---|
| 3 | 41.14 ± 0.61a | 30.92 ± 0.26a | 14.54 ± 0.52a |
|
| 3.3 | 38.06 ± 0.22b | 31.22 ± 0.40a | 12.35 ± 0.31b |
|
| 3.5 | 37.98 ± 0.54bc | 31.02 ± 0.56a | 12.71 ± 0.41b |
|
| 3.7 | 36.55 ± 0.60c | 31.16 ± 0.37a | 11.64 ± 0.21c |
|
Noted: different letters (a–c) in same column represent statistically significant differences (p < 0.05).