Table 3: ANOVA for the overall effect of processing parameters on the sensory responsesa.

Responses Mean squares
ColourTextureTasteFlavourOverall acceptability

Total individual effect of processing parameters

Sugar0.15530.06780.1575***0.1409**0.1100*
Fat0.2152*0.06810.1924***0.1307**0.2214***
Ammonium bicarbonate0.4030***0.1015**0.25***0.1921***0.4377***
Water0.15590.03930.04650.02510.0322

Combined effect of all processing parameters

Linear level0.4149***0.2577***0.238***0.2368***0.5802***
Quadratic level0.06650.0779*0.03540.05320.1666**
Interactive level0.2267**0.00340.1782***0.107**0.0850

aSignificant at *10%, **5%, and ***1%.