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Table 1 Regression coefficients and ANOVA for color (L, a, b), browning index and fracturability

From: Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Regression coefficient

Responses

Colour

Browning index

Fracturability

L

a

b

b 0

-8.49938

11.9704

6.35601

38.1035

3181.45

b 1

0.71584

-0.0714

0.02791

-0.3362

19.47

b 2

0.89370

-0.8000

0.04250

-

36.19

b 3

-

-

-0.57805

-

-1311.91

b 1 2

-0.00212

0.0003

-

0.0015

-0.07

b 2 2

-

-

-

-

-0.90

b 3 2

-

-

-

-

119.35

b 12

-0.00645

-

-

-

-

b 13

-

-

-

-

-

b 23

-

-

-

-

-

R 2

0.7469

0.8699

0.7909

0.5214

0.7806

R2 (adj)

0.6794

0.8455

0.7517

0.4651

0.6211

Regression (P value)

0.000*

0.000*

0.000*

0.002*

0.008*

Lack of fit (F value)

5.93

5.28

7.30

0.23

10.93

Lack of fit (P value)

0.009*

0.010*

0.020*

0.796**

0.037*

  1. b 0 : The estimated regression coefficient for the main linear effect.
  2. b 1 : The estimated regression coefficient for the quadratic effect.
  3. b 2 : The estimated regression coefficient for the interaction effect.
  4. (1): Temperature (2): Time (3): pH.
  5. *Significant (p < 0.05).
  6. **Not significant (p > 0.05).