Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

Table 3 Regression coefficients values for iron rich extruded snack

Regression Coefficient	Bulk density	Expansion ratio	Hardness	Colour) (∆E)	Iron
Intercept	0.163	2.97	20.27	12.88	17.41
A-JFSF^a	0.0379***	−0.3110***	3.36***	1.64***	0.1116
B-MBF^b	0.0039***	−0.0398**	0.7896***	−0.1195	0.1846
C-FAP^c	0.0002*	−0.0005	−0.027	− 0.0174	5.28***
AB	0.0024	−0.01	0.7800***	0.0012	0.0087
AC	−0.0009	0.0017	−0.0525	−0.0037	0.0163
BC	0.0014	−0.0032	0.0125	0.0012	−0.0663
A²	0.0039*	0.0397*	0.1412*	−0.2004	−0.1904
B²	0.0009	0.0379*	−0.0196	−0.1545	− 0.0808
C²	0.0008	−0.0054	0.0635	−0.0289	−0.6376*
R²	0.9057	0.8754	0.9706	0.7327	0.8727

***Significant at p < 0.001; **Significant at p < 0.01; *Significant at p < 0.05; ns-non-significant at p > 0.05
^a JFSF Jack fruit seed flour
^b MBF Mung bean flour
^c FAP Ferrous Ammonium Phosphate

ISSN: 2661-8974