Table 6.

Correlation coefficient between up-flow and textural attributes identified in each fermented base.

Shear Rate (s−1)	SOY				OAT			Coconut
	Textural Attributes				Textural Attributes			Textural Attributes
	Gel Firmness	Mouth Thickness	Ropiness	Creaminess	Gel Firmness	Mouth Coating	Smoothness	Gel Firmness	Mouth Thickness	Mouth Coating
0.3	0.0	−0.3	0.0	0.4	0.9 *	−0.3	−0.4	0.8 *	0.8 *	0.7 *
15.3	0.9 *	0.4	−0.5	0.1	1.0 *	−0.7 *	−0.7 *	0.9 *	0.8 *	0.8 *
30.2	0.6 *	0.5	−0.5	0.3	1.0 *	−0.6 *	−0.6 *	0.9 *	0.8 *	0.8 *
45.2	0.6 *	0.4	−0.5	0.4	1.0 *	−0.6 *	−0.6 *	0.8 *	0.8 *	0.8 *
60.2	0.6 *	0.5	−0.5	0.3	1.0 *	−0.7 *	−0.6 *	0.8 *	0.8 *	0.7 *
75.2	0.5	0.5	−0.5	0.3	1.0 *	−0.6 *	−0.6 *	0.8 *	0.8 *	0.7 *
90.2	0.6 *	0.6 *	−0.5	0.3	0.9 *	−0.6 *	−0.5	0.8 *	0.8 *	0.7 *
105.0	0.6 *	0.6 *	−0.5	0.3	0.9 *	−0.6 *	−0.5	0.8 *	0.8 *	0.7 *
120.0	0.5	0.6 *	−0.5	0.3	0.9 *	−0.6 *	−0.5	0.8 *	0.8 *	0.6 *
135.0	0.5	0.6 *	−0.5	0.3	0.9 *	−0.5	−0.4	0.8 *	0.8 *	0.6 *
150.0	0.5	0.6 *	−0.5	0.3	0.9 *	−0.5	−0.4	0.8 *	0.8 *	0.6 *
165.0	0.5	0.6 *	−0.4	0.3	0.9 *	−0.5	−0.4	0.8 *	0.8 *	0.6 *
180.0	0.6 *	0.6 *	−0.5	0.3	0.9 *	−0.5	−0.4	0.8 *	0.8 *	0.7 *
195.0	0.5	0.6 *	−0.5	0.3	0.9 *	−0.4	−0.3	0.8 *	0.8 *	0.8 *
210.0	0.5	0.6 *	−0.5	0.3	0.8 *	−0.4	−0.3	0.8 *	0.9 *	0.8 *
225.0	0.5	0.6 *	−0.4	0.3	0.8 *	−0.4	−0.3	0.8 *	0.9 *	0.8 *
240.0	0.5	0.7 *	−0.4	0.2	0.7 *	−0.4	−0.2	0.8 *	0.9 *	0.8 *
255.0	0.6 *	0.7 *	−0.4	0.2	0.8 *	−0.3	−0.2	0.9 *	0.9 *	0.8 *
270.0	0.6 *	0.6 *	−0.4	0.2	0.8 *	−0.3	−0.2	0.9 *	0.9 *	0.8 *
285.0	0.6 *	0.6 *	−0.5	0.2	0.8 *	−0.3	−0.2	0.9 *	0.9 *	0.8 *
300.0	0.6 *	0.6 *	−0.5	0.2	0.8 *	−0.3	−0.1	0.9 *	0.9 *	0.8 *

* Asterisk denotes significant correlation between rheological parameter and textural attribute (value between 0.6–1 and (−0.6)–(−1)).