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 |