Source

df

Flaxseed flour based pasta

Defatted flaxseed based pasta

β

SS

F Value

p-value

β

SS

F Value

p-value

Model

9

 

16.605

27.459

<0.0001

 

1.198

82.311

<0.0001

Constant

1

2.681

-

-

-

0.484

 

 

 

Semolina

1

-0.056

0.042

0.631

0.4454

-0.015

0.003

1.857

0.2029

Flaxseed

1

1.093

16.316

242.819

<0.0001

0.262

0.939

580.443

<0.0001

Water

1

0.024

0.008

0.120

0.7357

0.010

0.001

0.787

0.3959

Semolina2

1

0.050

0.036

0.532

0.4826

0.106

0.163

100.903

<0.0001

Flaxseed2

1

-0.068

0.067

0.995

0.3421

0.040

0.023

14.091

0.0038

Water2

1

-0.091

0.120

1.780

0.2118

-0.060

0.052

32.014

0.0002

Semolina x Flaxseed

1

-0.005

0.000

0.003

0.9576

-0.001

0.000

0.005

0.9453

Semolina x Water

1

0.004

0.000

0.002

0.9682

-0.006

0.000

0.209

0.6573

Flaxseed x Water

1

0.031

0.008

0.116

0.7402

-0.009

0.001

0.379

0.552

Residual

10

 

0.672

 

 

 

0.016

 

 

Lack of Fit

5

 

0.302

0.715

0.6862

 

0.006

0.605

0.7027

Pure Error

5

 

0.370

 

 

 

0.010

 

 

R2

 

0.96111

 

 

 

0.98668

 

 

 

Adjusted R2

 

0.92611

 

 

 

0.97469

 

 

 
Table 6: ANOVA showing the variables as a linear, quadratic, and interaction terms on % free fatty acid and coefficients for the prediction models.