Source

df

Flaxseed flour based pasta

Defatted flaxseed based pasta

β

SS

F Value

p-value

β

SS

F Value

p-value

Model

9

 

2.432

22.778

<0.0001

 

1.964

19.322

<0.0001

Constant

1

3.473

 

 

 

3.185

 

 

 

Semolina

1

-0.131

0.233

19.606

0.0013

-0.099

0.1339

11.867

0.0063

Flaxseed

1

0.364

1.805

152.11

<0.0001

0.338

1.5577

137.961

<0.0001

Water

1

0.006

0.001

0.045

0.836

0.014

0.0025

0.22326

0.6467

Semolina2

1

-0.071

0.072

6.097

0.0331

-0.050

0.036

3.217

0.1031

Flaxseed2

1

-0.152

0.332

27.994

0.0004

-0.122

0.213

18.879

0.0015

Water2

1

-0.033

0.016

1.353

0.2718

-0.047

0.032

2.864

0.1214

Semolina x Flaxseed

1

0.003

0.000

0.008

0.9294

-0.009

0.001

0.057

0.8155

Semolina x Water

1

-0.023

0.004

0.341

0.572

-0.010

0.001

0.071

0.7955

Flaxseed x Water

1

-0.036

0.010

0.862

0.3751

-0.048

0.019

1.649

0.228

Residual

10

 

0.119

 

 

 

0.113

 

 

Lack of Fit

5

 

0.050

0.725

0.6336

 

0.044

0.642

0.6809

Pure Error

5

 

0.069

 

 

 

0.069

 

 

R2

 

0.95349

 

 

 

0.96562

 

 

 

Adjusted R2

 

0.9363

 

 

 

0.93668

 

 

 
Table 9b: ANOVA showing the variables as a linear, quadratic, and interaction terms on color (a*) and coefficients for the prediction models.