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Table 2 Regression analysis of consumer-ready flakes from high-protein soymeal, amaranth and modified corn starch

From: Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Model Terms Protein Fat Fibre Appearance Taste Acceptability Index
p-value RC p-value RC p-value RC p-value RC p-value RC p-value RC
Model < 0.0001 < 0.0001 < 0.0001 < 0.0001 < 0.0001 < 0.0001
β 34.07 6.82 4.79 87.76 87.41 90.51
h < 0.0001 7.65 < 0.0001 0.09 < 0.0001 −0.54 0.0013 − 0.98 0.0091 − 0.98 < 0.0001 2.82
a < 0.0001 −5.53 < 0.0001 0.21 < 0.0001 0.84 < 0.0001 1.56 0.0001 1.63 < 0.0001 7.44
c 0.1542 − 0.94 0.0076 −0.02 < 0.0001 − 0.05 < 0.0001 1.83 < 0.0001 −1.73 < 0.0001 −1.13
ha 0.0035 −3.85 0.0008 0.04 < 0.0001 0.22 < 0.0001 1.67 0.0043 1.34 < 0.0001 −3.41
hc 0.8733 −0.15 0.4054 −6.68E-3 < 0.0001 −0.04 < 0.0001 −1.34 0.0011 1.31 0.1496 −0.26
ac 0.7234 0.33 0.4125 −6.57E-3 0.0011 8.14E-3 < 0.0001 1.60 0.0002 −1.61 0.0944 0.31
h2 0.0003 −6.24 < 0.0001 0.07 < 0.0001 0.18 0.1808 0.52 0.3815 0.44 < 0.0001 1.91
a2 0.0001 −6.74 < 0.0001 0.28 < 0.0001 −0.14 0.0212 0.95 0.0210 1.25 < 0.0001 −5.28
Lack-of-fit 0.7471 0.1946 0.0587 0.5807 0.0844 0.0604
R2 0.9182 0.9901 0.9999 0.9413 0.8985 0.9941
Adj. R2 0.8797 0.9855 0.9999 0.9137 0.8508 0.9914
Pred. R2 0.8282 0.9731 0.9998 0.8609 0.6698 0.9813
Ad. Pred. 14.96 46.43 679.45 21.07 16.26 68.84
  1. Β – Intercept; RC – Regression coefficient; h – high-protein soymeal; a – amaranth; m – modified corn starch; R2 – coefficient of determination; Adj. R2- adjusted coefficient of determination; Pred. R2 – predicted coefficient of determination; Ad. Pred. – adequate prediction