Table 3.

Significance of the regression models (F values) and the effects of variables on characteristics of the plant-based soymilk yogurt

Source	Viscosity	Flowability	WHC	TA	pH	LAB
Regression	23.28**a	7.47*	14.24**	56.70**	2.02	23.04**
Ab	0.10	0.014	0.98	202.01**	3.12	86.43**
Bb	46.46**	14.93**	56.92**	0.67	0.11	1.84
A × B	–	–	0.01	0.76	0.46	3.30
A2	–	–	0.51	80.05**	0.41	16.29**
B2	–	–	13.24**	1.62	6.29	4.68
Lack of Fit	46.22**	7.23	346.34**	21.65**	15.93*	8.50*
r2 (Adjusted r2)	0.8232 (0.7879)	0.5991 (0.5189)	0.9105 (0.8466)	0.9759 (0.9587)	0.5903 (0.2976)	0.9427 (0.9018)

WHC water holding capacity, TA titratable acidity, LAB lactic acid bacteria concentration

^a*p < 0.05; **, p < 0.01

^bA, pea protein (PP); B, citrus fiber (CF)