TABLE 3.
Summary of the models and estimated parameters of polyphenol degradation during the roasting of three coffee varieties.
Variety | Model | R 2 | Sig.* |
Bourbon | Linear | 0.388 | 0.000 |
Quadratic | 0.639 | 0.000 | |
Cubic | 0.670 | 0.000 | |
Caturra | Linear | 0.169 | 0.013 |
Quadratic | 0.523 | 0.000 | |
Cubic | 0.635 | 0.000 | |
Catimor | Linear | 0.582 | 0.000 |
Quadratic | 0.793 | 0.000 | |
Cubic | 0.865 | 0.000 |
*Statistical significance of the regression model.