Table A1.
Pearson correlations between physicochemical and mouthfeel parameters in plant-based yogurts (n = 5). Correlation coefficients in bold are significant at p < 0.05 (*) and at p < 0.01 (**).
| Creamy | Thick | Thin | Watery | |
|---|---|---|---|---|
| HL | −0.188 | −0.541 | 0.260 | 0.373 |
| n | 0.295 | 0.572 | −0.219 | −0.466 |
| K | 0.634 | 0.391 | −0.716 | −0.493 |
| ηapp10 | 0.893 * | 0.878 | −0.955 * | −0.884 * |
| SS10 | 0.908 * | 0.846 | −0.966 ** | −0.873 |
| SS50 | 0.813 | 0.964 ** | −0.846 | −0.894 * |
| G’LVE | 0.562 | 0.215 | −0.619 | −0.318 |
| γLVE | 0.582 | 0.396 | −0.527 | −0.557 |
| G′1 Hz | 0.584 | 0.242 | −0.640 | −0.346 |
| G″1 Hz | 0.812 | 0.857 | −0.847 | −0.771 |
| D [3.2] | 0.668 | 0.767 | −0.692 | −0.633 |
| D [4.3] | 0.430 | 0.297 | −0.281 | −0.199 |
| Dx (90) | 0.283 | 0.108 | −0.116 | −0.043 |
| °Brix | −0.684 | −0.272 | 0.646 | 0.418 |
| Fat | 0.153 | 0.205 | −0.314 | −0.228 |
| Carboh. | −0.153 | 0.322 | 0.021 | −0.299 |
| Sugar | 0.272 | 0.181 | −0.376 | −0.128 |
| Fiber | −0.257 | −0.217 | 0.142 | 0.328 |
| Protein | −0.625 | −0.546 | 0.717 | 0.516 |
| Oat | −0.893 * | −0.594 | 0.818 | 0.592 |
| pH | 0.477 | 0.064 | −0.428 | −0.028 |
| TTA | −0.670 | −0.559 | 0.757 | 0.544 |