Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Table 3

ANOVA, regression coefficients, and validation parameters of the second-order polynomial model for the different responses.

(a)

Factors	Crispness				Hardness				Aroma
	DL	Coef			DL	Coef			DL	Coef
: constant		1.14896				2.10825				3.63602
Linear
: wheat	1	0.00021	0.01	0.907	1	0.00140	0.61	0.440	1	0.00058	0.19	0.667
: rice	1	0.01144	29.41	0.000	1	0.00806	14.73	0.001	1	0.00426	7.31	0.012
: margarine	1	−0.00003	0.00	0.995	1	−0.01133	7.36	0.011	1	−0.00378	1.46	0.238
: safou	1	0.00102	0.07	0.801	1	0.00025	0.00	0.950	1	−0.00512	2.92	0.099
Quadratic
	1	0.00000	0.18	0.677	1	0.00000	1.24	0.275	1	−0.00000	0.04	0.836
	1	−0.00001	19.16	0.000	1	−0.00000	4.27	0.049	1	−0.00000	6.64	0.016
	1	0.00000	0.03	0.872	1	0.00001	6.02	0.021	1	0.00000	0.55	0.464
	1	−0.00000	0.95	0.338	1	0.00000	0.17	0.683	1	0.00000	0.41	0.528
Interaction
	1	−0.00000	15.41	0.001	1	−0.00000	16.16	0.000	1	−0.00000	3.85	0.528
	1	0.00000	1.47	0.236	1	0.00000	2.13	0.156	1	0.00000	17.52	0.000
	1	0.00000	1.16	0.291	1	−0.00000	0.83	0.370	1	0.00000	0.52	0.479
	1	−0.00001	4.39	0.046	1	−0.00000	2.55	0.122	1	−0.00000	0.93	0.344
	1	−0.00000	3.05	0.092	1	−0.00001	4.18	0.051	1	−0.00000	0.23	0.633
	1	−0.00001	0.87	0.360	1	0.00000	0.53	0.473	1	0.00000	4.06	0.054
Pure error	21				21				21
Lack of fit	6	1.18559			6	1.17415			6	0.66054
Total	41				41				41
		84.89%				81.39%				81.48%
Adj-		77.06%				71.73%				71.88%
AADM		0.24				0.43				0.25
Af		1.18				1.19				1.20
Bf		1.15				1.09				1.06

DF: degrees of freedom; significant at .

(b)

Factors	Granulometry					Overall quality
	DL	Coef			DL	Coef
: constant		0.145111				5.91773
Linear
: wheat	1	0.003166	2.74	0.109	1	−0.00016	0.01	0.922
: rice	1	0.009644	18.43	0.00	1	0.00192	1.09	0.306
: margarine	1	−0.00398	0.79	0.381	1	−0.00632	2.97	0.096
: safou	1	0.00531	1.54	0.225	1	−0.01347	14.74	0.001
Quadratic
	1	−0.000002	1.38	0.251	1	0	0.03	0.873
	1	−0.000004	11.55	0.002	1	0	2.85	0.103
	1	0.000002	0.22	0.644	1	0.00001	2.82	0.105
	1	−0.000003	0.32	0.576	1	0.00001	4.9	0.035
Interaction
	1	−0.000007	29.73	0.00	1	0	7.33	0.012
	1	0.000005	3.59	0.069	1	0	0	0.959
	1	0.000001	0.13	0.72	1	0	2.53	0.123
	1	0.000002	0.33	0.572	1	0	0.04	0.849
	1	0.000005	3.47	0.074	1	0	0.81	0.377
	1	0	0	0.985	1	0.00001	1.26	0.272
Pure error	21				21
Lack of fit	6	1.34469			6	0.90616
Total	41				41
		76.84%				79.75%
Adj-		64.83%				69.25%
AADM		0.57				0.4
Af		1.21				1.18
Bf		1.18				0.77

DF: degrees of freedom; significant at .