Functional improvement of synbiotic yogurt enriched with Lacticaseibacillus rhamnosus and aloe vera gel using the response surface method

Table 2 The analysis of variance (ANOVA) and estimated regression coefficients of predicted linear and quadratic polynomial models for the responses in the optimization of synbiotic yogurt

Coefficients	Functional analysis		Texture analysis				Sensory analysis
Coefficients	inhibition of *E.coli* %	Inhibition of *L.monocytogenes* %	Hardness (N)	Gumminess (N)	Adhesiveness (N)	Cohesiveness (N)	Taste	mouthfeel	appearance	Overall acceptability
Intercept	7.60	7.14	35.57	1.13	21.2	0.64	7.48	7.5	7.29	7.46
X₁	1.9^*	1.67^*	-7.3^*	-0.5^*	-4.2^*	0.02	-0.08^*	0.05	-0.08^*	-0.3^*
X₂	2.3^*	2.5^*	0.02	0.21^*	-0.41	0.02^*	-0.4^*	-0.6^*	-0.42^*	-0.47^*
X₁X₂	0.97^*	0	0	0	1.83^*	0	0.15^*	0.3^*	0.15^*	-0.05^*
X1²	0	0	0	0	3.39^*	0	-0.2^*	0	-0.1^*	0.15^*
X2²	0	0	0	0	-0.08	0	0.073	0	0.1^*	0.145^*
Model (p-value)	***	***	***	***	**	***	***	**	***	***
Lack of fit (p-value)	0.2^ns	0.2^ns	0.7^ns	0.1^ns	0.6^ns	0.3^ns	0.2^ns	0.2^ns	0.04^ns	0.2^ns
R²	0.94	0.86	0.92	0.91	0.21	0.78	0.9	0.9	0.98	0.96

X1: storage time. X2: AVG concentrations
^* Significant at p ≤ .05. ** Significant at p ≤ .01. *** Significant at p ≤ .001. ns not significant

ISSN: 2661-8974