Open Access
Table 1
Mean values and standard deviation for predicted texture and taste parameter.
| Parameter | Value |
|---|---|
| TSS (°Brix) | 21.96± 0.91 |
| TA (g/L tartaric acid equivalents) | 5.63±0.53 |
| Hardness (N) | 0.387 ± 0.046 |
| Springiness (mm) | 0.131 ± 0.005 |
| Cohesiveness (adimensional) | 0.015 ± 0.001 |
| Chewiness (mJ) | 0.233 ± 0.030 |
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