Table 2.

Analysis of the regression coefficients for significant variables in the sherbet formulations

	pH		Total solids		Carbohydrates		Caloric value		Overrun		n(AF)		k(AF)
	Coef. of regression	p-value	Coef. of regression	p-value	Coef. of regression	p-value	Coef. of regression	p-value	Coef. of regression	p-value	Coef. of regression	p-value	Coef. of regression	p-value
β0	4.310	0.000	17.113	0.000	11.896	0.000	76.546	0.000	63.517	0.000	0.406330	0.000368	0.413553	0.000052
β1	−0.079	0.621	0.043	0.231	−0.011	0.657	0.035	0.823	1.195	0.249	−0.085379	0.033137*	−0.001479	0.943456
β11	0.0137	0.476	−0.106	0.037*	−0.065	0.050*	−0.414	0.048*	0.299	0.796	0.033255	0.384783	0.019521	0.447200
β2	−0.092	0.002*	1.390	0.000*	1.426	0.000*	5.404	0.000*	−1.757	0.113	0.058374	0.102697	0.031118	0.177601
β22	0.0012	0.950	−0.035	0.391	−0.047	0.155	−0.113	0.556	−5.599	0.004*	0.028225	0.455762	−0.000599	0.980791
β12	0.0025	0.910	−0.090	0.099	0.0375	0.311	−0.605	0.035*	1.748	0.235	−0.065000	0.176635	−0.120000	0.007842*
Fcalc.	7.682		393.05		733.02		263.72		7.35		5.23		6.31
R2	0.89		0.99		0.99		0.99		0.88		0.76		0.81

* Significant at the 5 % confidence level