Table 3.

Regression models to experimental data in mixtures design for technological properties, textural parameters and color parameters of low-fat Italian salami

Response	Equationa	Model	R2	P value	Lack of fit
TBARS value	$0.35X_1+0.53X_2+0.25X_3$	Linear	0.93	0.019*	0.408
Lightness	$45.34X_1+40.35X_2+53.28X_3+24.64X_2{X}_3$	Quadratic	0.95	0.009*	0.529
Redness	$12.21X_1+12.61X_2+10.12X_3$	Linear	0.94	0.014*	0.664
Yellowness	$9.13X_1+8.57X_2+11.19X_3$	Linear	0.90	0.041*	0.838
Cohesiveness	$0.48X_1+0.48X_2+0.49X_3+0.12X_1{X}_2-0.12X_2{X}_3$	Quadratic	0.92	0.027*	0.956
Chewiness (N mm−1)	$16.75X_1+17.75X_2+29.47X_3-34.14X_2{X}_3$	Quadratic	0.94	0.014*	0.084

*Significant (P < 0.05) of regression coefficient according to ANOVA

^aX₁: Inulin, X₂: FOS, X₃: ACD