Table 2.

Analysis of regression and variance of the second order polynomial models for dependent variables

Source	Flavour	Mouthfeel	Aftertaste	Viscosity	Sedimentation	TSS
Regression
Model	7.43*	7.38*	7.70*	13.16*	1.5*	15.01*
X1	−0.57*	−0.34*	−0.14***	−1.00*	0.19*	−2.16*
X2	0.057	0.36*	0.042	3.20*	0.67*	1.02*
X3	0.008	0.37*	0.13***	0.34	0.10*	0.23
X1*X2	−0.072**	0.036	−0.24**	0.13	0.015	0.32
X1*X3	0.32	−0.11***	−0.09	0.13	0.03	0.59***
X2*X3	0.048	0.10***	0.29**	0.38	−0.05	0.59***
X21	−0.15**	−0.17*	−0.12	−1.12*	0.02**	−0.44***
X22	−0.30*	−0.53*	−0.22**	−0.42**	−0.09*	−0.27**
X23	−0.55*	−0.32*	−0.70*	−0.24	0.05***	0.16
ANOVA
R2, %	95.57	98.71	95.50	97.87	99.26	98.17
Adj R2, %	91.58	97.54	91.44	95.96	98.60	96.52
Pred R2, %	75.45	93.95	78.71	93.40	97.79	89.65
Adequate precision	16.58	28.00	15.04	24.62	45.95	26.92
Std. dev.	0.23	0.12	0.20	0.61	0.07	0.50
Mean	6.74	6.68	6.99	11.95	1.48	14.34
Coefficient of variation, %	3.34	1.77	2.96	5.19	4.89	3.49
PRESS	2.81	0.65	2.02	11.94	0.15	14.19
Lake of fit	0.2447NS	0.4751NS	0.4428NS	0.8591NS	0.8693NS	0.1065NS

X₁ = Whey; X₂ = Innova® fibre; X₃ = Sucralose

NS Non significant

^*Significant at 0.001 level, ^**Significant at 0.01 level, ^***Significant at 0.05 level