Table 2.

Analysis of variance (ANOVA) for the jam physicochemical and textural quality variables.

Source	Physicochemical properties					Texture profiles
	MC	TSS	aw	pH	TA	GS	Ha	Co	EP	Ad	St
Model (Prob > F)	Quadratic (0.0243)	Special Quartic (<0.0001)	Quadratic (<0.0001)	Linear (0.0024)	Linear (0.0064)	Cubic (<0.0001)	Cubic (<0.0001)	Quadratic (0.0072)	Cubic (0.0049)	Cubic (0.0027)	Cubic (0.0001)
Linear mixture	0.0162	<0.0001	<0.0001	0.0024	0.0064	0.0063	0.0016	0.0811	0.0259	0.6743	0.0005
X1X2	0.1368	0.5820	0.0002			<0.0001	0.0002	0.0067	0.0169	0.0092	0.0003
X1X3	0.0165	0.0224	0.0041			0.0001	0.0001	0.7633	0.0043	0.0015	<0.0001
X2X3	0.0158	0.0226	0.0045			0.0001	0.0001	0.6960	0.0046	0.0016	<0.0001
X1X2X3						0.0001	0.0001		0.0044	0.0015	<0.0001
X1X2(X1− X2)						0.0055	0.0015		0.0525	0.0168	0.0003
X1X3(X1− X3)						0.0001	0.0002		0.0049	0.0018	<0.0001
X2X3(X2− X3)						0.0002	0.0001		0.0054	0.0018	<0.0001
X12X2X3		0.0113
X1X22X3		0.0170
X1X2X32		0.0139
Adj. R2	0.5978	0.9741	0.9402	0.6065	0.5285	0.9957	0.9927	0.7106	0.9335	0.9511	0.9902
Lack of fit	0.3750	0.6439	0.4630	0.6668	0.6054	-	-	0.5999	-	-	-

X₁ = strawberry fruit pulp, X₂ = Sugar, X₃ = Anchote powder, MC = Moisture content, TSS = total soluble solid, a_w = water activity, pH = Power of hydrogen, TA = Titrable acidity, JS = Gel strength, Ha = Hardness, Co = Cohesiveness, EP = Energy of Penetration, Ad = Adhesiveness, St = Stickiness, Adj. R² = adjusted coefficient of determination.