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Table 3 Optimal condition for high-protein 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

Parameter Actual Value Predicted Value Residual AAD
(%)
Independent variables
 High-protein soymeal, h (g/100 g) 34.78
 Amaranth flour, a (g/100 g) 56.52
 Modified corn starch, m (g/100 g) 8.70
Dependent variable
 Protein (g/100 g) 29.05 ± 0.91 30.43 ± 1.10 −1.41 4.85
 Fat (g/100 g) 6.00 ± 0.11 5.95 ± 0.03 0.05 0.83
 Fibre (g/100 g) 4.10 ± 0.04 4.22 ± 0.01 −0.12 2.93
 Appearance (%) 87.10 ± 1.24 85.93 ± 0.88 1.17 1.34
 Taste (%) 92.00 ± 1.34 89.14 ± 1.16 2.86 3.11
 Acceptability index (%) 92.75 ± 1.72 91.64 ± 0.60 1.11 1.20
  1. Nutritional data are presented as mean ± standard deviation (n = 5). Sensory data are presented as mean ± standard deviation (n = 50). AAD Absolute average deviation