Table 2.

Coefficients and statistical parameters on various responses during different blanching treatments of baby corn kernels.

Response	Coefficients			Statistical Parameters
	C0	K1	K2	R2	χ2	RMSE
Shrinkage (%)(**)
HWB	−4.60	0.056	0.005	0.89	2.21	0.60
MWB	−1.33	0.001	0.003	0.92	0.36	0.15
Ascorbic acid (mg/100g)(**)
HWB	3.74	−0.007	−0.001	0.94	0.40	0.72
MWB	2.95	−0.01	0.002	0.75	3.45	1.77
Moisture (%)(*)
HWB	86.01	0.046	0.007	0.92	0.006	0.20
MWB	87.80	−0.001	−0.006	0.81	0.024	0.32
Flavanoid (mg QE/100)(*)
HWB	2.98	−0.002	−9.28E-05	0.33	0.0043	0.03
MWB	2.85	0.0002	0.001	0.96	0.004	0.02
Phenol (mgGAE/100g)(*)
HWB	48.07	−0.001	−0.001	0.97	0.00003	0.003
MWB	48.92	0.0002	0.00049	0.94	6.55232E-05	0.01
DPPH (%)(*)
HWB	49.01	−0.09	−0.01	0.93	0.05	0.37
MWB	40.57	0.001	0.019	0.89	0.24	0.67
Peroxidase activity (%)(*)
HWB	34.29	0.59	0.048	0.72	3.55	4.11
MWB	88.55	0.005	0.02	0.69	0.58	1.65

(*)- Zero order model; (**)-First order model; HWB: Hot water blanching; SB: Steam blanching; MWB: Microwave blanching.