Response Surface Methodology and Textural Profile Analysis for Optimization of Fruit Peel-Based Extruded Snack (Elbow Macaroni)

Table 1

Regression coefficients of the quadratic model and ANOVA for different attributes of fruit peel macaroni.

Model term	Responses
	Texture	C&A	OA	Protein	Energy	Fibre	Ca
F value	9.73	9.39	11.31	9.47	1116.13	1.30	12.81
Mean value	6.35	7.07	6.00	10.67	327.30	3.08	27.40
Standard deviation	0.24	0.39	0.57	0.18	2.15	0.032	0.39
CV%	3.81	5.50	9.52	1.70	0.66	1.03	1.41
R2 value	0.89	0.86	0.77	0.96	0.96	0.99	0.89
Adj R-squared	0.80	0.0.73	0.57	0.93	0.92	0.98	0.80
Pred R-squared	0.21	−0.075	−0.76	0.74	0.69	0.94	0.16
Adeq precision	9.525	9.036	7.27	20.96	19.07	51.23	10.79
Lack of fit	0.12	0.30	0.05	0.065	9.23	0.01	0.30
Model	Significant	Significant	Significant	Significant	Significant	Significant	Significant