. 2014 Oct 9;52(7):4423–4431. doi: 10.1007/s13197-014-1521-5

Table 2.

Anova table for textural characteristics of fruits and starchy vegetable powders based gluten free biscuit

Parameters		DF	SS	MS	F-value	P-value
Expansion in diameter	T	1	0.000900	0.000900	2.64^ns	0.180
	P	4	0.109734	0.027434	80.48^**	0.000
	TP	4	0.002070	0.000517	1.52^ns	0.348
Expansion in thickness	T	1	0.012544	0.012544	3.40^ns	0.139
	P	4	1.927510	0.481877	130.62^**	0.000
	TP	4	0.009126	0.003689	0.62^ns	0.674
Breaking hardness	T	1	357.255	357.255	157.30^**	0.000
	P	4	6886.2	1721.55	758.01^**	0.000
	TP	4	384.54	96.137	42.33^**	0.002
Breaking toughness	T	1	2.757	2.757	10.67^*	0.031
	P	4	419.91	104.978	406.06^**	0.000
	TP	4	2.75	0.688	2.66^ns	0.183

T type of biscuits, P level of potato or Makhana powder, TP interaction of T and P, ns non significant

^*Significant at p ≤ 0.05

^**Significant at p ≤ 0.01