Table 2. Effects of the variables on the responses in a Plackett-Burman design with p-;value in parenthesis.
| Variables | pH | L* | a* | b* | G’ (Pa) | G” (Pa) | CI% |
|---|---|---|---|---|---|---|---|
| PGPR | –0.10 (0.67) | 11.2 (<0.01) | 0.01 (0.97) | 0.32 (0.47) | –68.6 (0.25) | –135.0 (0.83) | –0.41 (<0.01) |
| FG | –0.15 (0.52) | –13.2 (<0.01) | –0.46 (0.05) | –0.003 (0.99) | –24.1 (0.67) | –28.2 (0.83) | 0.06 (0.39) |
| SPI | –0.19 (0.43) | –6.22 (0.04) | 0.84 (<0.01) | –1.52 (0.01) | 106.0 (0.09) | 262.1 (0.08) | 0.08 (0.25) |
| SC | –0.13 (0.58) | –1.49 (0.57) | –0.11 (0.58) | 0.79 (0.10) | 58.0 (0.33) | 80.4 (0.55) | 0.07 (0.31) |
| CR | –0.24 (0.32) | –0.20 (0.94) | 0.42 (0.07) | 2.53 (<0.01) | 74.7 (0.22) | 222.5 (0.13) | 0.07 (0.31) |
| IN | –0.28 (0.26) | –8.07 (0.02) | 0.25 (0.23) | –2.13 (<0.01) | –31.9 (0.58) | –70.5 (0.60) | 0.08 (0.25) |
| STPP | 0.68 (0.02) | –0.93 (0.77) | 0.11 (0.58) | –0.23 (0.59) | 55.3 (0.35) | 67.6 (0.61) | 0.08 (0.25) |
PGPR, polyglycerol polyricinoleate; FG, fish gelatin; SPI, soy protein isolate; SC, sodium caseinate; CR, carrageenan; IN, inulin; STPP, sodium tripolyphosphate; G’, storage modulus; G”, loss modulus; CI%, creaming index.