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

Table 2 ANOVA and regression coefficients of the first- and second-order polynomial models

Variables	Main effects			Quadratic effects			Interaction effects
Variables	X ₁	X ₂	X ₃	X ₁ ²	X ₂ ²	X ₃ ²	X ₁ X ₂	X ₁ X ₃	X ₂ X ₃
Colour L
P value	0.000*	0.002*	-	0.000*	-	-	0.001*	-	-
F ratio	38.07	14.41	-	28.46	-	-	15.43	-	-
Colour a
P value	0.001*	-	0.000*	0.000*	-	-	-	-	-
F ratio	16.35	-	64.15	22.38	-	-	-	-	-
Colour b
P value	0.000*	0.008*	0.005*	-	-	-	-	-	-
F ratio	40.40	9.17	10.86	-	-	-	-	-	-
Browning Index
P value	0.078**	-	-	0.028*	-	-	-	-	-
F ratio	3.51	-	-	5.77	-	-	-	-	-
Fracturability
P value	0.036*	0.007*	0.038*	0.030*	0.011*	0.025*	-	-	-
F ratio	5.68	10.85	5.56	6.17	9.25	6.67	-	-	-

Values of P value and F ratio less than 0.050 indicate model terms are significant. Values of P value and F ratio greater than 0.050 indicate model terms are not significant.
*Significant (p < 0.05).
**Not significant (p > 0.05).
Coded forms for response variables X₁: Roasting temperature; X₂: Roasting time; X₃: pH.

ISSN: 2661-801X