Table 2.
Regression coefficients of predicted linear and quadratic polynomial models for physicochemical properties of ice cream containing RS and maltodextrin
| Source | df | Overrun | Melting rate | First dripping time | Apparent viscosity (cp) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Coefficient | Sum of squares | p value | Coefficient | Sum of squares | p value | Coefficient | Sum of squares | p value | Coefficient | Sum of squares | p value | ||
| Modela | 5 (2) | +37.09 | 291.91 | 0.0009 | +25.84 | 271.03 | <0.0001 | ||||||
| Linear | |||||||||||||
| b1 | 1 | +2.31 | 32.02 | 0.0251 | −2.08 | 26.04 | 0.0010 | ||||||
| b2 | 1 | +5.52 | 183.15 | 0.0002 | −6.39 | 244.99 | <0.0001 | ||||||
| Quadratic | |||||||||||||
| b11 | 1 | +3.13 | 27.79 | 0.0336 | – | – | – | ||||||
| b22 | 1 | +1.93 | 10.52 | 0.1537 | – | – | – | ||||||
| Interaction | |||||||||||||
| b12 | 1 | −1.81 | 13.14 | 0.1162 | – | – | – | ||||||
| Residualb | 8 (11) | 33.89 | 14.53 | 22,154.00 | 40,187.49 | ||||||||
| Lack of fitc | 3 (6) | 7.69 | 0.7048 | 11.65 | 0.1016 | 13,548.00 | 0.1626 | 38,788.16 | 0.0005 | ||||
| Pure error | 5 | 26.20 | 2.88 | 8606.00 | 1399.33 | ||||||||
| Total | 13 | 325.80 | 285.56 | 2.200E+005 | 3.108E+005 | ||||||||
| R2 | 0.90 | 0.95 | 0.90 | 0.87 | |||||||||
| Adj-R2 | 0.83 | 0.94 | 0.84 | 0.80 | |||||||||
| Pred-R2 | 0.67 | 0.91 | 0.32 | 0.20 | |||||||||
| CV | 5.24 | 4.45 | 5.43 | 7.31 | |||||||||
b1 Resistant starch (RS), b2 Maltodextrin
a df of model for Overrun, first dripping and apparent viscosity is 5 and for melting rate is 2
b df of residual for Overrun, first dripping and apparent viscosity is 8 and for melting rate is 11
c df of lack of fit for Overrun, first dripping and apparent viscosity is 3 and for melting rate is 6