Table 3. Analysis of predicted model equation for drying yield, shear force, sweetness, and overall acceptance of sugar-free chicken breast jerkies with allulose and sorbitol

Response	Model	Polynomial equation	R2	F value	p value
Drying yield	Quadratic	Y1 = 33.36 + 2.58X1 – 1.95X2 – 0.674X1 × X1 + 1.587X2 × X2 + 0.866X1 × X2	0.77	4.90	0.030
Shear force	Quadratic	Y1 = 8.710 – 0.979X1 – 0.752X2 – 0.113X1 × X1 + 0.265X2 × X2 + 0.148X1 × X2	0.83	7.00	0.012
Sweetness	Quadratic	Y1 = 2.865 + 2.060X1 + 0.727X2 – 0.489X1 × X1 + 0.178X2 × X2 – 0.250X1 × X2	0.80	5.68	0.021
Overall acceptance	Quadratic	Y1 = 3.277 + 2.757X1 + 1.646X2 – 1.087X1 × X1 – 0.753X2 × X2 – 0.417X1 × X2	0.74	4.18	0.044

Y₁: response variable; X₁: allulose (%, w/w); X₂: sorbitol (%,w/w).