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

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

Model Terms	Protein		Fat		Fibre		Appearance		Taste		Acceptability Index
Model Terms	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	–

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

ISSN: 2661-8974