Y1 (pH) Y2 (°Brix) Y3 (Viscosity) Y4 (Overall Acceptability) Term B SE t-value P B SE t-value P B SE t-value P B SE t-value P Constant 5.520       5.460       73.320       2.566       X1 -0.150 0.020 -7.400 0.000 -0.475 0.111 -4.280 0.004 19.300 1.174 16.440 0.000 -0.006 0.030 -0.210 0.843 X2 -0.100 0.020 4.930 0.001 0.363 0.111 3.270 0.014 -1.800 1.174 -1.530 0.169 -0.110 0.030 -3.610 0.009 X3 1.11E-16 0.020 0.000 1.000 0.138 0.111 1.240 0.255 32.900 1.174 28.020 0.000 0.011 0.030 0.370 0.773 X1.X1 0.028 0.028 0.980 0.358 0.183 0.153 1.190 0.272 -30.786 1.618 -19.020 0.000 0.197 0.042 4.690 0.002 X2.X2 -0.073 0.028 -2.600 0.036 0.143 0.153 -0.930 0.383 17.114 1.618 10.580 0.000 0.275 0.042 6.540 0.000 X3.X3 0.028 0.028 0.980 0.358 0.108 0.153 0.700 0.505 32.164 1.618 19.880 0.000 0.372 0.042 8.870 0.000 X1.X2 -0.428 0.043 -0.870 0.412 -0.100 0.157 -0.640 0.542 17.800 1.660 10.720 0.000 -0.428 0.043 -9.930 0.000 X1.X3 0.025 0.029 0.870 0.412 -0.250 0.157 -1.590 0.155 18.300 1.660 11.020 0.000 -0.115 0.043 -2.670 0.032 X2.X3 -0.025 0.029 -8.870 0.412 0.025 0.157 0.160 0.878 27.950 1.660 16.830 0.000 -0.073 0.043 -1.680 0.136 b, regression coefficient estimate; SE, standard error for regression coefficient.

Table 4: Regression coefficients of full second-order equation of physico-chemical and overall acceptability of tomato-carrot juice blend with the addition of hydrocolloids.