Table 7. Regression equation of predictive quadratic polynomial model for quality factors of steamed–dried sweet pumpkin

Yn	Response surface regression	R2 (adj)	Pr>F
Moisture contents (%)	187.37 – 0.3763 X1 – 42.85 X2 + 2.896 X22	98.40	0.063
Water activity (Aw)	0.550 + 0.0220 X1 + 0.0275 X2 – 0.000263 X12 – 0.001450 X1X2	90.59	0.077
Soluble solids (°Brix)	−4.71 + 0.4110 X1 – 3.472 X2	84.90	0.209
Strength (kg/cm2)	182.6 – 7.75 X1 – 8.97 X2 + 0.0733 X12 + 0.2865 X22	76.73	0.000
Hardness (kg/cm2)	196.6 – 8.06 X1 + 0.0883 X12	46.13	0.000
Fructose (mg/g)	282.0 – 14.09 X1 – 10.82 X2 + 0.1775 X12 + 0.374 X1X2	95.60	0.068
Glucose (mg/g)	282.3 – 18.07 X1 + 8.30 X2 + 0.2824 X12 – 0.1429 X1X2	99.49	0.001
Sucrose (mg/g)	−279 + 18.68 X1 + 16.68 X2 – 0.2289 X12	80.12	0.003