Table 2.

Regression analyses of the second order polynomial models for the various responses

Predictor	β (coded factors)
	Crispness	Hardness	Cutting strength	OAA
Intercept	23.779***	0.439***	36.883***	6.38***
X1	4.849***	−0.019***	3.209***	0.59***
X2	−0.067	−0.084***	−6.511***	0.33**
X3	2.084***	−0.083	−3.890***	0.23*
X1* X2	2.875***	0.008	1.686*	0.19
X1* X3	−1.875*	−0.013	−0.073	−0.38**
X2* X3	−0.875	0.077***	2.598**	−0.31*
X21	6.244***	−0.039**	−6.559***	0.60***
X22	3.239***	0.006	−3.356***	0.42***
X23	3.946***	0.015	0.521	−0.11
ANOVA
Model (F-value)	24.5***	12.5***	32.6***	9.0***
Coefficient of determination (R2),%	95.6	91.8	96.7	89.2
Coefficient of variation (c.v.),%	7.3	11.5	8.0	6.50

*significant at p < 0.1, ** significant at p < 0.05, *** significant at p < 0.01; X₁, blend ratio; X₂, baking time; X₃, baking temperature.