The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Table 4

The effect of different combinations studied.

Term	Estimation	Standard error	ratio
(a)
	3.730	0.155	24.03	<0.0001
	5.121	0.372	13.76	<0.0001
	−2.271	0.307	−7.40	0.0003
	−1.378	0.372	−3.70	0.0100
(b)
	3.647	0.169	21.49	<0.0001
	5.322	0.407	13.08	<0.0001
	−2.752	0.335	−8.20	0.0002
	−1.344	0.407	−3.30	0.0164
(c)
	4.408	0.140	31.57	<0.0001
	3.083	0.335	9.21	<0.0001
	−1.917	0.335	−5.73	0.0012
	−0.861	0.276	−3.12	0.0206
(d)
	3.790	0.128	29.68	<0.0001
	4.440	0.306	14.50	<0.0001
	−3.227	0.252	−12.79	<0.0001
	0.274	0.306	0.90	0.405
(e)
	3.048	0.194	15.72	<0.0001
	6.508	0.465	14.00	<0.0001
	−0.991	0.465	−2.13	0.077
	1.362	0.383	0.95	0.381
(f)
	3.738	0.246	15.16	<0.0001
	4.874	0.591	8.25	<0.0002
	−1.950	0.487	−4.00	0.0071
	−1.793	0.591	−3.03	0.0230