Table 2.

Box–Behnken design arrangement of process variables and actual values and predicted values of responses

Standard order	Variables				WSPCa (μgb Gallic acid/g dry matter)		Antioxidant activity (%)		Sensory score
	x 1	x 2	x 3	x 4	Actual value	Predicted value	Actual value	Predicted value	Actual value	Predicted value
1	0	−1	−1	0	21.33	22.71	48.11	46.64	4.04	4.49
2	0	−1	+1	0	27.01	26.10	41.89	38.06	4.41	3.98
3	0	+1	−1	0	23.50	24.89	42.70	48.37	4.26	4.68
4	0	+1	+1	0	25.21	24.32	20.00	23.31	4.87	4.41
5	−1	0	0	10	21.69	21.97	20.27	21.17	4.70	4.83
6	+1	0	0	10	23.23	23.18	24.32	23.56	4.27	4.04
7	−1	0	0	+1	23.41	23.94	28.69	31.29	4.60	4.82
8	+1	0	0	+1	20.16	20.37	31.90	32.85	4.25	4.11
9	0	0	−1	10	24.40	23.51	55.51	47.41	5.10	4.64
10	0	0	+1	10	23.05	23.75	20.27	30.39	3.60	4.05
11	0	0	−1	+1	22.68	21.91	63.81	56.92	5.05	4.48
12	0	0	+1	+1	23.68	24.50	28.95	40.29	3.95	4.29
13	−1	−1	0	0	22.65	23.08	20.27	24.15	4.60	4.31
14	−1	+1	0	0	25.12	25.01	19.46	19.00	5.34	5.39
15	+1	−1	0	0	23.59	23.63	23.78	27.48	4.50	4.33
16	+1	+1	0	0	22.59	22.10	20.27	19.62	3.71	3.88
17	−1	0	−1	0	22.50	21.60	20.27	24.75	5.66	5.62
18	−1	0	+1	0	26.47	26.25	18.92	7.53	5.59	5.52
19	+1	0	−1	0	23.86	23.66	20.00	26.32	4.95	5.16
20	+1	0	+1	0	21.33	21.83	19.46	9.91	4.32	4.49
21	0	−1	0	10	22.86	22.59	46.76	47.08	3.26	3.47
22	0	+1	0	10	24.67	24.90	44.05	41.58	3.87	3.77
23	0	−1	0	+1	24.94	24.28	60.39	57.79	3.27	3.50
24	0	+1	0	+1	22.50	22.37	55.68	50.29	3.90	3.82
25	0	0	0	0	22.16	23.95	24.05	19.34	5.40	5.15
26	0	0	0	0	24.94	23.95	15.14	19.34	5.10	5.15
27	0	0	0	0	24.49	23.95	15.35	19.34	5.00	5.15
28	0	0	0	0	22.95	23.95	24.05	19.34	5.50	5.15
29	0	0	0	0	25.21	23.95	18.11	19.34	4.75	5.15

Variables: x ₁, peppermint extract (μg/g cheese); x ₂, starter (g/100 Kg retentate); x ₃, rennet (g/100 Kg retentate); x ₄, Ripening time (day)

^a WSPC Water-soluble phenolic content

^b μg; 10⁻⁶ gram