Table 4. Sensory properties of commercial dried applemango slices and hot-air dried applemango leathers prepared with tapioca starch, gelatin, or no additives

Group¹⁾	Sensory properties
Group¹⁾	Appearance	Color	Flavor	Sweetness	Chewiness	Elasticity	Overall acceptability
CAG	3.31±2.02^2)b3)	3.31±1.66^b	3.63±1.67^b	4.69±1.62^a	5.31±1.58^a	3.56±1.75^a	4.13±2.13^b
CON	5.06±1.29^a	5.31±1.40^a	5.69±1.49^a	5.44±1.41^a	4.38±1.03^b	4.31±1.14^a	5.75±1.00^a
TSG	5.50±1.03^a	5.06±1.24^a	4.81±1.28^ab	4.81±1.22^a	4.88±0.72^ab	4.81±1.28^a	5.00±1.21^ab
GLG	5.31±1.14^a	5.19±1.17^a	4.69±1.35^b	4.56±1.37^a	4.31±0.95^b	4.31±1.54^a	4.56±1.32^b

CAG, commercial dried applemango slices; CON, hot-air dried applemango fruit leathers with no additives; TSG, hot-air dried applemango fruit leathers with tapioca starch; GLG, hot-air dried applemango fruit leathers with gelatin.
Values are mean±SD (n=16).
Means with different superscript letters in each column are significantly different (p<0.05) by the Kruskal-Wallis test.