Table 3.
The effect of heating temperature and time on texture of Actinidia arguta puree as affected by heating temperature and time

Temperature (°C)	Time (min)	Gumminess	Cohesiveness
Control		26.57±2.16b1)	0.72±0.04b
70	1	20.60±1.02c	0.73±0.01ab
	3	26.28±1.47b	0.73±0.02ab
	5	23.40±0.52bc	0.72±0.02b
80	1	26.89±0.89b	0.73±0.03ab
	3	25.47±2.66b	0.72±0.03b
	5	43.07±6.51a	0.72±0.03b
90	1	26.75±2.19b	0.74±0.02ab
	3	27.17±1.95b	0.74±0.03ab
	5	45.11±1.57a	0.76±0.01a

Means±SD (n=3) in a row followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).