Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Table 4

ANOVA results for quadratic modelling of Brix content during barley malting.

Source	SS	df	MS	F value	value
Model	11.2800	5	2.2600	14.4400	0.0014	Significant
A-steeping time	7.0300	1	7.0300	45.0200	0.0003
B-germination time	0.2501	1	0.2501	1.6000	0.2463
AB	0.0056	1	0.0056	0.0360	0.8549
A^2	3.9900	1	3.9900	25.5100	0.0015
B^2	0.0466	1	0.0466	0.2985	0.6018
Residual	1.0900	7	0.1562
Lack of fit	1.0900	3	0.3639	727.8100	<0.0001
Pure error	0.0020	4	0.0005
Cor total	12.37	12

SS: sum of squares; MS: mean square.