Source

df

Flaxseed flour based pasta

Defatted flaxseed based pasta

β

SS

F Value

p-value

β

SS

F Value

p-value

Model

9

 

257.152

25.907

<0.0001

 

437.209

142.621

<0.0001

Constant

1

30.831

 

 

 

41.907

 

 

 

Semolina

1

2.943

118.289

107.254

<0.0001

3.725

189.4648

556.243

<0.0001

Flaxseed

1

2.188

65.402

59.301

<0.0001

1.394

26.556

77.965

<0.0001

Water

1

1.522

31.632

28.682

0.0003

2.864

112.039

328.933

<0.0001

Semolina2

1

-0.448

2.892

2.623

0.1364

-2.257

73.414

215.534

<0.0001

Flaxseed2

1

1.062

16.260

14.743

0.0033

-1.656

39.520

116.026

<0.0001

Water2

1

-1.090

17.107

15.511

0.0028

-0.762

8.357

24.535

0.0006

Semolina x Flaxseed

1

0.247

0.489

0.443

0.5205

0.069

0.038

0.111

0.7459

Semolina x Water

1

-0.280

0.625

0.567

0.4689

-0.554

2.453

7.202

0.0229

Flaxseed x Water

1

0.308

0.758

0.687

0.4265

-0.346

0.959

2.816

0.1243

Residual

10

 

11.029

 

 

 

3.406

 

 

Lack of Fit

5

 

4.700

0.743

0.624

 

0.957

0.391

0.8371

Pure Error

5

 

6.329

 

 

 

2.449

 

 

R2

 

0.95888

 

 

 

0.99227

 

 

 

Adjusted R2

 

0.92186

 

 

 

0.98531

 

 

 
Table 7: ANOVA showing the variables as a linear, quadratic, and interaction terms on gelatinization and coefficients for the prediction models.