Table 3.
Analysis of variance (ANOVA) and test of significance for regression coefficients
| Source | Water-soluble Phenolic Content (μg Gallic acid/g dry matter) | Antioxidant activity | Sensory score | |||
|---|---|---|---|---|---|---|
| p-value (Prob > F) | Coefficient estimate | p-value (Prob > F) | Coefficient estimate | p-value (Prob > F) | Coefficient estimate | |
| Model | 0.0299* | – | 0.0007*** | – | 0.0060** | – |
| Intercept | – | 23.9495 | – | 19.3405 | – | 5.15 |
| x 1 | 0.0898 | −0.5900 | 0.6661 | 0.9888 | 0.0081** | −0.3741 |
| x 2 | 0.7606 | 0.1006 | 0.1691 | −3.2522 | 0.2198 | 0.1558 |
| x 3 | 0.0469* | 0.7057 | 0.0022** | −8.4088 | 0.1334 | −0.1933 |
| x 4 | 0.5267 | −0.2102 | 0.0483* | 4.8526 | 0.8820 | 0.0183 |
| x 1 x 2 | 0.1453 | −0.8648 | 0.8644 | −0.6756 | 0.0902 | −0.3825 |
| x 1 x 3 | 0.0118* | −1.6216 | 0.9591 | 0.2027 | 0.5161 | −0.14 |
| x 1 x 4 | 0.0515 | −1.1936 | 0.9578 | −0.2092 | 0.9255 | 0.02 |
| x 2 x 3 | 0.0990 | −0.9909 | 0.3067 | −4.1216 | 0.7794 | 0.06 |
| x 2 x 4 | 0.0800 | −1.0585 | 0.8994 | −0.4999 | 0.9814 | 0.005 |
| x 3 x 4 | 0.3141 | 0.5855 | 0.9803 | 0.0976 | 0.6415 | 0.1 |
| x 21 | 0.0790 | −0.8343 | 0.0083** | −9.3742 | 0.6923 | 0.0666 |
| x 22 | 0.4571 | 0.3367 | 0.0010*** | 12.5945 | 0.0005*** | −0.7408 |
| x 23 | 0.6292 | 0.2174 | 0.0342* | 7.1607 | 0.9072 | −0.0195 |
| x 24 | 0.1102 | −0.7510 | 0.0001*** | 17.2499 | 0.0004*** | −0.7670 |
| Lack of Fit | 0.7653 | – | 0.1029 | – | 0.2226 | – |
| R-Squared | – | 0.74 | – | 0.86 | – | 0.81 |
| Adj R-Squared | – | 0.48 | – | 0.73 | – | 0.61 |
| Adeq Precision | – | 7.29 | – | 8.99 | – | 7.12 |
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)
*** P ≤ 0.001, ** P ≤ 0.01, * P ≤ 0.05