Pearson correlation coefficient (r) and P-value of relationship among the TPA of kenaf seed tofu as affected by coagulants and processing factors
| TPA | Hardness (g) | Chewiness | Cohesiveness | Springiness (mm) | ||||
|---|---|---|---|---|---|---|---|---|
| P-value | r-value | P-value | r-value | P-value | r-value | P-value | r-value | |
| Hardness (g) | - | - | 0.000 | +0.649 | +0.892 | –0.012 | +0.201 | +0.114 |
| Chewiness | 0.000 | +0.649 | - | - | 0.000 | +0.544 | 0.000 | +0.553 |
| Cohesiveness | +0.892 | –0.012 | 0.000 | +0.544 | - | - | 0.000 | +0.625 |
| Springiness (mm) | +0.201 | +0.114 | 0.000 | +0.553 | 0.000 | +0.625 | - | - |
TPA: texture profile analysis; -: the same response, no relationship; +: positive relationship; –: negative relationship