Source

df

Flaxseed flour based pasta

Defatted flaxseed based pasta

β

SS

F Value

p-value

β

SS

F Value

p-value

Model

9

 

3.294

10.455

0.0005

 

3.0632

4.2421

0.0170

Constant

1

7.455

 

 

 

7.775

 

 

 

Semolina

1

0.214

0.62471

17.8445

0.0018

0.323

1.4246

17.7559

0.0018

Flaxseed

1

-0.324

1.437

41.038

<0.0001

-0.093

0.1175

1.0646

0.040

Water

1

0.047

0.031

0.879

0.3706

0.103

0.1441

1.7957

0.2099

Semolina2

1

-0.173

0.431

12.306

0.0057

-0.234

0.7880

9.8212

0.0106

Flaxseed2

1

0.154

0.342

9.780

0.0107

0.164

0.3872

4.8257

0.0427

Water2

1

-0.067

0.064

1.839

0.2049

0.067

0.0641

0.7987

0.3925

Semolina x Flaxseed

1

-0.185

0.274

7.821

0.0189

0.001

0.0000

0.0002

0.9903

Semolina x Water

1

-0.010

0.001

0.023

0.8829

-0.004

0.0001

0.0014

0.9709

Flaxseed x Water

1

0.030

0.007

0.206

0.6599

0.011

0.0010

0.0126

0.9128

Residual

10

 

0.350

 

 

 

0.8023

 

 

Lack of Fit

5

 

0.094

0.366

0.8526

 

0.3525

0.7835

0.6023

Pure Error

5

 

0.256

 

 

 

0.4499

 

 

R2

 

0.95393

 

 

 

0.96267

 

 

 

Adjusted R2

 

0.92747

 

 

 

0.93706

 

 

 
Table 8: ANOVA showing the variables as a linear, quadratic, and interaction terms on overall acceptability and coefficients for the prediction models.