Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

Table 2

Regression equations adjusted for variables that do not present significant interaction between temperature and storage time (0, 70, 105, 140, and 180 days) and for variables that have a significant effect of the interaction between the mixed jam storage times (0, 70, 105, 140, and 180) and temperature (25°c and 35°C).

Variable	Model estimator	R^2	Fc	Ft
pH	Y = 4.11 + 0.0006x	0.49	1.84	3.97
TA	Y = 0.41 = 0.011x	0.89	2.75	3.97
SS	Y = 59.96 - 0.057x + 0.00047x^2	0.55	1.77	3.97
TSS	Y = 16.87 + 1.14x - 0.005x^2	0.70	0.44	3.97
TC	Y = 622.84 - 3.34x + 0.023x^2	0.50	8.07	3.97
TP	Y = 2764 - 39.14x + 0.147x^2	0.93	0.26	3.97
Variable	Model estimator (T= 25°C)	R^2	Fc	Ft
Vitamin C	Y = 56.42 - 0.35x + 0.001x^2	0.64	5.26	3.97
DPPH	Y = 14.29 - 0.14x + 0.0006x^2	0.71	21.68	3.97
Variable	Model estimator (T= 35°C)	R^2	Fc	Ft
Vitamin C	Y = 56.61 - 0.26x + 0.001x^2	0.64	5.26	3.97
DPPH	Y = 14.86 - 0.21x + 0.0009x^2	0.76	21.68	3.97

TA: titratable acidity; SS: soluble solids; TSS: total soluble sugars; TC: total carotenoids; TP: total phenolics; Fc: F calculated; Ft: F tabulated; antioxidant activity: DPPH.