. 2023 Oct 10;9(10):e20829. doi: 10.1016/j.heliyon.2023.e20829

Table 4.

The Estimated regression coefficients of the proposed models for each response.

Variable	Protein	Fibre	TCC	Firmness
A	10.96^a	2.55^a	5.80^a	969.66^a
B	13.54^a	3.85^a	7.69^a	953.77^a
C	8.79^a	7.01^a	39.27^a	615.13^a
D	11.97^a	−197.74^a	2.15^a	−5256.75^a
AB	3.71^a	−0.4139^d	–	235.92^a
AC	1.31^c	−1.15^c	–	710.21^a
AD	−5.10^d	225.33^a	–	10335.45^b
BC	2.09^c	−1.82^b	–	413.05^a
BD	−2.87^d	216.77^a	–	9119.22^b
CD	−0.9046^d	214.64^a	–	10153.58^b

Note: Common wheat flour (A), Germinated haricot bean flour (B), ultrasonicated fine-milled pumpkin flour (C), Carboxy methyl cellulose (D), total carotenoid content (TCC).

a, Significant at 0.0001 levels, b, Significant at 0.01 levels, c, Significant at 0.05 levels, d, Not Significant at 0.05 levels.