Table 2. Regressions from accelerated shelf-life test of cacao nibs extract-added coffee-containing milk beverage at various storage temperatures

Sample	Regression order	Temperature	Regression	Coefficient (r2)
Control	0	10	Y=1.4535X+1.6437	0.9901
		20	Y=1.7523X+1.7147	0.9823
		30	Y=1.9056X+1.6680	0.9855
	1	10	Y=0.3583X+0.6771	0.9696
		20	Y=0.3711X+0.7804	0.9821
		30	Y=0.3878X+0.7846	0.9837
Cacao	0	10	Y=0.8789X+1.7552	0.9611
		20	Y=1.0798X+1.8054	0.9981
		30	Y=1.3832X+1.9675	0.9991
	1	10	Y=0.2868X+0.6021	0.9084
		20	Y=0.3027X+0.6848	0.9564
		30	Y=0.3318X+0.7873	0.9523