Table 7.

Correlation coefficients between G* and textural attributes identified in each fermented base.

Frequenzy (Hz)	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
0.5	0.8 *	0.4	−0.5	0.3	0.9 *	−0.7 *	−0.7 *	0.9 *	0.8 *	0.9 *
0.9	0.8 *	0.3	−0.5	0.3	0.9 *	−0.7 *	−0.7 *	0.9 *	0.8 *	0.9 *
1.5	0.8 *	0.3	−0.5	0.3	0.9 *	−0.7 *	−0.7 *	0.9 *	0.8 *	0.9 *
2.6	0.9 *	0.3	−0.5	0.3	0.9 *	−0.8 *	−0.7 *	0.9 *	0.8 *	0.9 *
4.6	0.9 *	0.2	−0.5	0.3	0.9 *	−0.8 *	−0.7 *	0.9 *	0.8 *	0.9 *
8.0	0.8 *	0.0	−0.4	0.3	0.9 *	−0.8 *	−0.8 *	0.9 *	0.8 *	0.9 *

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