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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