Table 7.
Partial least squares regression (PLSR) models for sensory features of chewing gums containing encapsulated probiotics.
| Sensory attributes | Mathematical models | R2 |
|---|---|---|
| Texture | 4.449 − 0.122 Hardness +0.006 Adhesiveness − 0.155 Cohesiveness +0.014 Springiness | 99.60 |
| Adhesion to teeth | 3.057 − 0.079 Hardness − 0.379 Adhesiveness +4.869 Cohesiveness +0.209 Springiness | 99.71 |
| Adhesion to wrapper | 5.774 − 0.099 Hardness +0.377 Adhesiveness − 4.551 Cohesiveness − 0.048 Springiness | 99.37 |
| Chewing ability | 3.128 − 0.125 Hardness − 0.790 Adhesiveness +6.952 Cohesiveness +0.275 Springiness | 99.20 |
| Aroma | 8.472 − 0.206 Hardness +1.134 Adhesiveness − 13.423 Cohesiveness − 0.424 Springiness | 90.35 |
| Taste | 6.179 − 0.176 Hardness − 0.049 Adhesiveness – 1.019 Cohesiveness – 0.121 Springiness | 93.82 |
| Overall acceptance | −72.939 + 15.285 Hardness +3.162 Adhesiveness +160.114 Cohesiveness − 0.781 Springiness | 99.28 |