. 2018 Jun 2;55(8):3110–3118. doi: 10.1007/s13197-018-3236-5

Table 3.

Regression coefficients of the second-order polynomial equations for the sensory and Textural properties cakes

Sources	Chewiness (N mm)	Gumminess (N)	Cohesiveness	Hardness (N)	Overall acceptability	Chewing ability	Flavor	Texture
Model (P value)	4.78*	5.67*	3.53^ns	5.09*	− 0.025^ns	0.006^ns	− 0.03^ns	0.006^ns
β₀	0.55	0.59	0.59	1.02	6.44*	6.12*	4.31*	4.89*
β₁	− .016**	− .019**	0.005*	− .046**	2.36	3.18	2.68	3.06
β₂	0.009^ns	− 0.134^ns	0.185^ns	− 0.458^ns	0.04*	− 0.01**	0.04*	0.02*
β₁ β₁	0.0003^ns	0.0004*	− 1.17*	0.001*	3.01^ns	0.93*	2.35^ns	2.14^ns
β₂ β₂	− 0.29^ns	− 0.17^ns	0.06^ns	− 0.10^ns	− 9.57*	4.50^ns	− 9.15*	− 8.31*
β₁ β₂	0.012^ns	0.012^ns	− 0.003^ns	0.021^ns	− 1.56*	− 0.24^ns	− 1.05^ns	− 1.85*
Lack of fit (P value)	4.07^ns	2.99^ns	0.35^ns	2.01^ns	6.48^ns	2.21^ns	5.34^ns	0.58^ns
R²	77.35	80.2	75.6	78.41	82.14	81.38	75.49	77.73
R²-adjust	61.17	66.06	51.31	62.99	69.38	68.09	57.98	61.83
CV (%)	43.79	45.15	8.89	63.09	13.37	8.99	13.82	12.98
PRESS	0.82	8.13	0.03	3.08	2.83	1.09	4.12	1.7

ns not significant

β₀ is the constant, β₁ and β₂ is the linear of PSP and TGE, β_1,1 and β_2,2 is the quadratic, and β_1,2 is the interaction coefficients

*Significant at P < 0.05; **significant at P < 0.01; ***significant at P < 0.001