Journal of Chemistry / 2021 / Article / Tab 4 / Research Article
Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice Table 4 Analysis terms for the quadratic model representing the investigated responses (TPC, DPPH (%), LAB and yeasts’ number, pH, and overall acceptability).
Model terms Coefficient estimate t .expCoefficient estimate t .exp.Total phenolic content (mg/mL) DPPH scavenging activity (%) b 0 63.199 584.42 ∗∗∗ 71.950 325.27 ∗∗∗ b 1 0.386 5.89 ∗∗ 1.804 13.46 ∗∗∗ b 2 7.620 116.32 ∗∗∗ 6.255 46.68 ∗∗∗ b 3 6.545 99.91 ∗∗∗ 6.241 46.57 ∗∗∗ b 11 5.148 78.57 ∗∗∗ 3.220 24.02 ∗∗∗ b 22 1.933 29.50 ∗∗∗ 2.394 17.86 ∗∗∗ b 33 2.781 42.45 ∗∗∗ 1.280 9.55 ∗∗ b 12 0.046 0.54 NS 0.243 1.39 NS b 13 0.524 6.12 ∗∗ −0.145 −0.83 NS b 23 2.841 33.20 ∗∗∗ 4.632 26.46 ∗∗∗ R 2 0.843 0.966 Adj.R 2 0.686 0.931 LAB (log 10 CFU/mL) Yeasts (log 10 CFU/mL) b 0 7.614 151.07 ∗∗∗ 5.226 145.45 ∗∗∗ b 1 0.645 21.12 ∗∗∗ 0.302 13.88 ∗∗∗ b 2 0.239 7.83 ∗∗ 0.265 12.16 ∗∗∗ b 3 0.513 16.80 ∗∗∗ 0.309 14.18 ∗∗∗ b 11 −0.358 11.71 ∗∗∗ 0.042 1.93 NS b 22 0.081 2.64 NS 0.092 4.21 ∗ b 33 −0.043 −1.41 NS −0.158 −7.24 ∗∗ b 12 0.359 8.99 ∗∗ 0.225 7.91 ∗∗ b 13 0.044 1.10 NS −0.065 −2.29 NS b 23 0.241 6.05 ∗∗ −0.140 −4.92 ∗∗ R 2 0.909 0.942 Adj.R 2 0.818 0.885 pH Overall acceptability b 0 4.299 386.48 ∗∗∗ 3.984 26.50 ∗∗∗ b 1 −0.049 −7.31 ∗∗ −0.062 −0.68 NS b 2 −0.080 −11.85 ∗∗∗ 0.294 3.23 ∗ b 3 −0.229 −34.06 ∗∗∗ 0.083 0.91 NS b 11 0.108 15.95 ∗∗∗ 0.164 1.80 NS b 22 0.049 7.30 ∗∗ 0.394 4.33 ∗∗ b 33 0.047 7.04 ∗∗ 0.182 2.00 NS b 12 −0.008 −0.85 NS −0.312 −2.63 ∗ b 13 0.005 0.57 NS −0.062 −0.53 NS b 23 0.017 1.99 NS 0.187 1.58 NS R 2 0.836 0.827 Adj.R 2 0.672 0.654
NS: nonsignificant;
and
