Table 1.
Four-way analysis of variance of the rheological properties of heat-induced chickpea flour gel at 75 °C for 15 min derived from mechanical spectra after cooling to 25 °C (high hydrostatic pressure treatments: 200, 400, and 600 MPa; 10, 25, and 50 °C; 5, 15, and 25 min, in samples without and with storage, and unpressurized slurry). F and p values.
| Parameter | Pressure (df = 2) |
Temperature (T) (df = 2) |
Time (t) (df = 2) |
Storage (S) (df = 1) |
Pressure × T (df = 4) |
Pressure × t (df = 4) |
Pressure × S (df = 2) |
T × t (df = 4) |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | ||||||||||||||
| G’(Pa) | 3765.9 | 0.000 | 1144.7 | 0.000 | 616.0 | 0.000 | 9.8 | 0.002 | 365.5 | 0.000 | 29.8 | 0.000 | 1743.6 | 0.000 | 544.3 | 0.000 | |||||||||||||
| G” (Pa) | 8883.9 | 0.000 | 2083.6 | 0.000 | 1308.3 | 0.000 | 63.8 | 0.000 | 430.5 | 0.000 | 29.4 | 0.000 | 3678.7 | 0.000 | 1282.7 | 0.000 | |||||||||||||
| tan δ (-) | 566.5 | 0.000 | 255.6 | 0.000 | 61.4 | 0.000 | 6.4 | 0.013 | 148.9 | 0.000 | 18.3 | 0.000 | 13.2 | 0.000 | 6.6 | 0.000 | |||||||||||||
| n’(-) | 75.4 | 0.000 | 20.7 | 0.000 | 5.8 | 0.004 | 1.9 | 0.173 | 35.0 | 0.000 | 1.0 | 0.428 | 0.15 | 0.861 | 1.2 | 0.320 | |||||||||||||
| n” (-) | 21.0 | 0.000 | 14.7 | 0.000 | 2.8 | 0.064 | 4.1 | 0.045 | 64.6 | 0.000 | 14.0 | 0.000 | 5.0 | 0.009 | 2.3 | 0.060 | |||||||||||||
| G'0 − G”0 (Pa sn) | 2830.3 | 0.000 | 871.3 | 0.000 | 461.1 | 0.000 | 11.9 | 0.001 | 285.7 | 0.000 | 24.4 | 0.000 | 1306.8 | 0.000 | 404.5 | 0.000 | |||||||||||||
| Parameter |
T × S (df = 2) |
t × S (df = 2) |
Pressure × T × t (df = 8) |
Pressure × T × S (df = 4) |
Pressure × t × S (df = 4) |
T × t × S (df = 4) |
Pressure × T × t × S (df = 8) |
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| F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | F value | p value | ||||||||||||||||
| G’(Pa) | 21.7 | 0.000 | 134.8 | 0.000 | 232.5 | 0.000 | 136.0 | 0.000 | 198.0 | 0.000 | 510.3 | 0.000 | 169.9 | 0.000 | |||||||||||||||
| G” (Pa) | 38.9 | 0.000 | 303.0 | 0.000 | 401.9 | 0.000 | 400.5 | 0.000 | 479.4 | 0.000 | 1182.9 | 0.000 | 444.5 | 0.000 | |||||||||||||||
| tan δ (-) | 22.9 | 0.000 | 44.1 | 0.054 | 6.4 | 0.000 | 10.4 | 0.000 | 12.3 | 0.000 | 35.8 | 0.000 | 5.5 | 0.000 | |||||||||||||||
| n’(-) | 0.0 | 0.961 | 1.9 | 0.152 | 1.6 | 0.138 | 0.8 | 0.552 | 1.2 | 0.320 | 0.3 | 0.874 | 0.7 | 0.682 | |||||||||||||||
| n” (-) | 14.8 | 0.000 | 23.4 | 0.000 | 1.7 | 0.119 | 14.8 | 0.000 | 12.5 | 0.000 | 8.1 | 0.000 | 5.7 | 0.000 | |||||||||||||||
| G’0 − G”0 (Pa sn) | 15.0 | 0.000 | 99.9 | 0.000 | 177.4 | 0.000 | 100.1 | 0.000 | 145.2 | 0.000 | 377.1 | 0.000 | 124.2 | 0.000 | |||||||||||||||
F values calculated considering main effects and interactions as fixed parameters. Rheological properties (G’: elastic modulus; G”: viscous modulus; tan δ: loss tangent; n’ and n”: regression coefficients relating G’ or G” and frequency (f); G’0 – G”0, gel strength).