. 2017 Oct 6;54(13):4220–4228. doi: 10.1007/s13197-017-2891-2

Table 3.

Significance of the regression models (F values) and the effects of processing variables

Source of variance	CA	Flv	Spr	Tex	AT	Adh	OA
	R² = 0.5876	R² = 0.9700	R² = 0.8072	R² = 0.8472	R² = 0.9584	R² = 0.6772	R² = 0.9543
	F value	F value	F value	F value	F value	F value	F value
Linear
β ₁	13.35^a	19.06^a	42.84^a	13.16^a	03.00	22.12^a	08.18^a
β ₂	04.16	59.01^a	11.23^a	01.46	37.87^a	03.90	21.11^a
β ₃	01.01	04.41	00.36	00.00	00.91	01.25	0.89
Cross product
β ₁₂	–	12.06^a	–	04.94	29.96^a	–	22.74^a
β ₁₃	–	00.25	–	02.73	00.10	–	00.29
β ₂₃	–	00.11	–	06.01^a	0.026	–	00.22
Quadratic
β ₁₁	–	41.17^a	–	00.14	13.71^a	–	23.86^a
β ₂₂	–	75.17^a	–	09.79^a	64.80^a	–	61.39^a
β ₃₃	–	04.64	–	00.93	04.43	–	01.20
Lack of fit	02.57	04.98	05.72	02.26	29.39	04.87	12.48
C.V.	01.62	02.55	01.57	01.24	03.31	01.92	03.23
Total model	06.17^a	25.16^a	18.15^a	04.31^a	17.93^a	9.09^a	16.25^a

P < 0.05; R²—Coefficient of determination

C.V. coefficient of variation, CA color/appearance, Flv flavor, Spr spreadability, Tex texture, AT after taste, Adh adhesiveability, OA overall acceptability

^a Significant (P < 0.05)