Table 2.

Statistical constants of the second-degree polynomial equation for the quality and sensory properties of the air-fried falafel.

Property	Statistical Constants of The Second-Degree Model ${\mathit{y}}_{\mathit{n}}={\mathit{\beta }}_{\mathbf{0}}+{\mathit{\beta }}_{\mathbf{1}}{\mathit{x}}_{\mathbf{1}}+{\mathit{\beta }}_{\mathbf{2}}{\mathit{x}}_{\mathbf{2}}+{\mathit{\beta }}_{\mathbf{12}}{\mathit{x}}_{\mathbf{1}}{\mathit{x}}_{\mathbf{2}}+{\mathit{\beta }}_{\mathbf{11}}{\mathit{x}}_{\mathbf{1}}{}^{\mathbf{2}}+{\mathit{\beta }}_{\mathbf{22}}{\mathit{x}}_{\mathbf{2}}{}^{\mathbf{2}}$
	${\mathit{\beta }}_{\mathbf{0}}$	${\mathit{\beta }}_{\mathbf{1}}$	${\mathit{\beta }}_{\mathbf{2}}$	${\mathit{\beta }}_{\mathbf{12}}$	${\mathit{\beta }}_{\mathbf{11}}$	${\mathit{\beta }}_{\mathbf{22}}$	Lack of Fit	R2
MC (%w.b)	7.40	0.738 *	−1.379 *	0.0068 *	−0.0028 *	−0.0871 *	0.507	0.979
Hardness (N)	−76.90 *	0.932 *	−2.40 *	0.0114 *	−0.0022 *	0.1057 *	0.058	0.955
FC (%d.b)	3.61	0.215 *	−0.83 *	−0.000978	−0.000782 *	0.02471 *	0.422	0.965
L*-value	46.1 *	0.412 *	−1.276 *	−0.0028	−0.001945 *	0.0611 *	0.557	0.976
Sensory appearance	−33.67 *	0.3549 *	1.56 *	−0.0067 *	−0.0008 *	−0.0178 *	0.133	0.929
Sensory aroma	−64.12 *	0.7307 *	1.383 *	−0.0073 *	−0.0019 *	−0.0020	0.487	0.934
Sensory taste	−55.16 *	0.6094 *	1.511 *	−0.0077 *	−0.0015 *	−0.0060	0.087	0.910
Crispness	−74.09 *	0.8399 *	1.456 *	−0.0073 *	−0.0022 *	−0.0049	0.514	0.931
Overall preference	−55.26 *	0.6094 *	1.511 *	−0.0077 *	−0.0015 *	−0.0060 *	0.087	0.910

* Refers to that the effect is significant at p-value ≤ 0.05.