Table 3. Analysis of predicted model equation for textural properties of senior-friendly gelatin gels formulated with κ-carrageenan and calcium chloride

Response	Model	Polynomial equation	R2	F value	p value
Hardness	Quadratic	Y1 = –16.86+0.019X1+9.31X2—2.90X3+0.01297X1*X1—1.155X2*X2+1.23X3*X3+0.1048X1*X2+0.0924X1*X3—0.140X2*X3	0.96	57.19	<0.001
Springiness	Quadratic	Y2 = 0.283+0.0789X1—0.553X2+0.808X3—0.001114X1*X1+0.0627X2*X2—0.2746X3*X3+0.00001X1*X2—0.00112X1*X3+0.0004X2*X3	0.84	10.92	<0.001
Cohesiveness	Quadratic	Y3 = 0.786+0.0283X1—0.553X2+0.464X3+0.000076X1*X1+0.0643X2*X2—0.1511X3*X3 -0.00105X1*X2 —0.00185X1*X3 +0.0001X2*X3	0.82	12.36	<0.001
Gumminess	Quadratic	Y4 = 8.15—0.894X1—3.26X2+5.07X3+0.03697X1*X1+0.317X2*X2—2.016X3*X3+0.0454X1*X2+0.0442X1*X3+0.068X2*X3	0.96	45.88	<0.001
Chewiness	Quadratic	Y5 = 6.70—0.883X1—2.61X2+5.13X3+0.03718X1*X1+0.242X2*X2—1.89X3*X3+0.0527X1*X2+0.0509X1*X3+0.021X2*X3	0.95	40.62	<0.001

X₁, pork skin gelatin concentration; X₂, κ-carrageenan concentration; X₃, calcium chloride concentration.