Table 2.
Statistical analysis of influence of main effects A: citric acid addition and B: weeks of storage, as well their interactions (AB effects) on investigated properties
| Parameter | Source | Main effects | Interactions | |
|---|---|---|---|---|
| A:citric acid addition | B:weeks of storage | AB | ||
| pH | P Value | 0.0000 | 0.0000 | 0.7107 |
| Conductivity | P Value | 0.0164 | 0.0009 | 0.2346 |
| L* | P Value | 0.0000 | 0.0000 | 0.1138 |
| a* | P Value | 0.0580 | 0.0000 | 0.0990 |
| b* | P Value | 0.0233 | 0.0000 | 0.2272 |
| Protein solubility | P Value | 0.0000 | 0.0000 | 0.0000 |
| Emulsion activity index | P Value | 0.0000 | 0.0000 | 0.0000 |
| Emulsion capacity | P Value | 0.0003 | 0.0000 | 0.0008 |
| Emulsion stability | P Value | 0.0015 | 0.0000 | 0.0030 |
| Foaming | P Value | 0.0000 | 0.0000 | 0.0000 |
| Increase in foaming | P Value | 0.0005 | 0.0000 | 0.0004 |
| Flow beahvior index | P Value | 0.0843 | 0.0012 | 0.0963 |
| Consistency coefficients | P Value | 0.0920 | 0.0006 | 0.0889 |
| Work (texture) | P Value | 0.0002 | 0.0000 | 0.0014 |
| Hardness | P Value | 0.0000 | 0.0000 | 0.0002 |
*Bolded values are statistically significant, and main effects have significant effect on changes in investigated properties