Table 2.

Pearson correlation coefficients (r) for the correlations between total fiber and fiber components and the textural parameters of the ten date fruit varieties studied.

Carbohydrate polymer (%)	Hardness cycle 1 (g)	Hardness cycle 2 (g)	Springiness (%)	Gumminess (g)	Chewiness (g)	Adhesiveness (mJ)	Cohesiveness	Resilience
Cellulose + β-glucan	NS	NS	NS	0.364*	NS	NS	NS	NS
Arabinoxylan	0.484**	0.558**	NS	0.624**	0.585**	NS	0.623**	0.531**
Galactomannan	0.433*	0.402*	NS	NS	NS	NS	NS	NS
Pectin	0.407*	0.411*	NS	0.477**	0.446*	NS	NS	NS
Klason lignin	0.651**	0.635**	NS	0.600**	0.523**	NS	NS	0.363*
Fructans	NS	NS	0.590**	NS	NS	0.611**	NS	NS
Total dietary fiber	0.704**	0.692**	NS	0.692**	0.635**	NS	NS	0.420*

The correlations are significant at **p-value < 0.01, *p-value < 0.05, and NS non-significant.