Table 2.

Regression coefficients of second order polynomial and their significance on process parameters

Coefficient	Color L*			Acidity			Reducing sugar			Total sugar			TSS			Moisture content
	Coeff. value	F	P	Coeff. value	F	P	Coeff. value	F	P	Coeff. value	F	P	Coeff. value	F	P	Coeff. value	F	P
x1-Milk	+ 4.48 *	116.99	< 0.0001	− 0.073*	9.49	0.0116	+ 0.34ns	1.78	0.2117	− 1.57*	3.83	0.0787	− 0.35 *	12.8	0.005	+ 0.33	0.25	0.6257
x2-Sugar	+ 1.3 *	9.8	0.0107	− 0.021ns	0.79	0.3957	+ 0.078ns	0.093	0.7668	+ 2.99*	13.85	0.004	+ 0.14ns	2.1	0.1776	− 0.59	0.091	0.7697
x3-Cooking time	− 2.36 *	32.44	0.0002	+ 0.049*	4.33	0.0641	− 0.41ns	2.57	0.1399	− 1.17ns	2.12	0.176	+ 0.11ns	1.36	0.27	− 3.38	2.95	0.1164
x1x2	− 0.80ns	2.2	0.1691	+ 0.012ns	0.15	0.7059	− 0.25ns	0.54	0.4779	− 3.35*	10.15	0.0097	+ 0.025ns	0.038	0.8488	− 1.70	0.44	0.5232
x1x3	− 1.96 *	13.07	0.0047	− 0.012ns	0.15	0.7059	+ 0.17ns	0.25	0.6254	− 1.56ns	2.22	0.167	+ 0.18ns	1.88	0.2007	+ 2.80	1.19	0.3015
x2x3	+ 0.25ns	0.21	0.6587	− 0.11*	12.22	0.0058	− 0.20ns	0.35	0.5672	+ 0.70ns	0.45	0.5182	− 0.12ns	0.96	0.3509	− 4.12	2.58	0.1395
x21	+ 0.94 *	5.46	0.0415	+ 0.016ns	0.46	0.5147	− 1.03*	16.77	0.0022	− 2.32*	8.81	0.0141	− 0.023ns	0.059	0.8132	+ 0.70	0.13	0.7235
x22	− 2.92 *	52.49	< 0.0001	+ 0.016ns	0.46	0.5109	− 0.85*	11.58	0.0067	− 4.98*	40.45	< 0.0001	+ 0.21 *	4.72	0.055	− 2.66	1.93	0.1946
x23	− 1.81 *	20.17	0.0012	+ 0.049*	4.62	0.0571	+ 0.33ns	1.78	0.2122	− 0.47ns	0.36	0.5614	+ 0.012ns	0.017	0.9	− 2.22	1.36	0.2732
F value		28.15	< 0.0001		3.57	0.03		3.95	0.0216		8.74	0.0011		2.67	0.0707		1.21	0.3854
R-squared	0.962			0.7627			0.7804			0.8872			0.7065			0.5203
Adj R-squared	0.928			0.5492			0.5828			0.7856			0.4423			0.0885
Adeq precision	19.603			7.833			7.61			9.686			6.197			4.010

*Significant at 5% level

ns not significant