Optimization and evaluation of multigrain gluten-enriched instant noodles

Applied Biological Chemistry

Table 3 Analysis of significance of regression model selected for different responses

Regression coefficient	Cooking time	Cooked weight	Cooking loss	Hardness	Overall acceptability
Intercept	7.84**	17.08**	11.39**	39.99**	7.10**
X ₁	0.49*	− 0.36**	3.15***	− 0.56	− 0.10
X ₂	− 0.29	− 0.15	0.37	3.33**	− 0.30**
X ₃	0.22	− 0.39**	− 0.55	− 0.21	− 0.17*
X ₁ X ₂	− 0.38	-0.39**	0.74	− 0.43	0.15
X ₁ X ₃	0.13	− 0.25	1.13	1.85	0.100
X ₂ X ₃	− 0.12	0.60***	− 0.13	3.08**	− 0.025
X ²₁	1.08***	− 0.066	2.57***	0.81	− 0.28***
X ²₂	0.50	0.32*	1.31	− 5.08***	− 0.068
X ²₃	0.19	− 0.30**	− 0.55	0.040	− 0.18*
ANOVA
Model (F value)	4.30	4.93	4.70	3.04	3.38
Lack of fit (F value)	2.05	3.07	2.55	3.44	2.85
R ²	0.80	0.82	0.81	0.73	0.75

X₁ (sorghum flour, %); X₂ (soy flour, %); X₃ (gluten, %). *significant at P < 0.1, **significant at P < 0.05, ***significant at P < 0.01