Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Table 12

ANOVA for the significance of the factors used during mashing of Safrari malt.

Term	value
	Reducing sugars	Titratable acidity	pH	Brix	Turbidity
Constant	≤0.001	≤0.001	≤0.001	≤0.001	≤0.001
-ratio (v/v)	0.044	≤0.001	0.872	0.001	0.299
-time (min)	0.058	0.162	0.002	0.040	0.006
-temperature (°C)	0.014	0.003	0.235	0.701	0.032
	0.002	0.013	0.772	0.033	0.010
	0.004	0.012	0.872	0.148	0.001
	0.521	0.011	≤0.001	0.002	0.001
	0.129	0.027	0.450	0.169	0.244
	0.008	≤0.001	0.401	0.744	0.001
	0.161	0.292	0.310	0.665	≤0.001

A factor has a significant impact on the response if its probability is (data in bold).