Table 4.
Regression analysis for the regression model of sugar concentration, Hunter's color b value and organoleptic properties in the preparation of the hyssop-r ice drink

Regression model	F-value of preparation conditions
	Content of amylase (mL)	Amylase treatment time (hr)	Content of hyssop (g)
	YSugar concentration	9.75***	2.66	0.62
YHunter's color b value	5.25**	2.35	2.74
YOragnoleptic color	0.77	5.56**	6.15**
YOragnoleptic aroma	0.67	6.91**	4.00*
YOragnoleptic taste	15.31**	1.34	0.77
YOverall palatability	6.12**	2.91	0.96

Significant at 10% level;
Significant at 5% level;
Significant at 1% level.