. 2020 Aug 30;56(3):1160–1170. doi: 10.1111/ijfs.14765

Table 4.

Instrumental parameters of texture of boiled plantain according to ripening measured at 50 and 60 °C

Instrumental texture parameters	Measured at 60°C			Measured at 50°C
Instrumental texture parameters	Mature green	Half ripe	Full ripe	Mature green	Half ripe	Full ripe
Hardness (N/mm²)	0.79 ^a ± 0.23	0.36 ^b ± 0.08	0.13 ^b ± 0.03	0.91 ^a ± 0.14	0.50 ^b ± 0.09	0.13 ^c ± 0.05
Adhesiveness (mN.s/mm²)	7.25 ^a ± 2.98	15.73 ^a ± 7.07	8.51 ^a ± 2.01	15.60 ^a ± 1.98	16.99 ^a ± 5.07	9.88 ^a ± 4.91
Cohesiveness	0.66 ^a ± 0.05	0.53 ^a ± 0.08	0.62 ^a ± 0.01	0.68 ^a ± 0.05	0.56 ^b ± 0.02	0.62 ^ab ± 0.04
Springiness	0.76 ^a ± 0.03	0.64 ^b ± 0.02	0.66 ^b ± 0.05	0.77 ^a ± 0.01	0.64 ^b ± 0.02	0.68 ^b ± 0.02
Puncture force (N)	4.62 ^a ± 1.06	2.15 ^b ± 0.27	0.77 ^b ± 0.16	5.11 ^a ± 1.19	3.02 ^ab ± 0.47	0.89 ^b ± 0.41

For each parameter, means with different letters along the same row are significantly different at P < 0.05 (Tukey’s test).