Table 1. Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of Canarium indicum after roasting.
Oil volume | Moisture | PV | FFA | Palmitic acid | Stearic acid | Oleic acid (cis) | Oleic acid (trans) | Linoleic acid | TSFA | TUSFA | Oleic:linoleic | Protein | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Temperature | P<0.0001 | 0.011 | P<0.0001 | P<0.0001 | 0.25 | 0.24 | 0.09 | 0.005 | 0.16 | 0.49 | 0.35 | 0.12 | P<0.0001 |
Time | 0.61 | 0.76 | P<0.0001 | 0.12 | 0.87 | 0.34 | 0.49 | 0.79 | 0.17 | 0.51 | 0.30 | 0.27 | 0.043 |
Temperature × Time | 0.64 | 0.17 | P<0.0001 | 0.002 | 0.052 | 0.11 | 0.35 | 0.53 | 0.38 | 0.37 | 0.41 | 0.36 | 0.006 |
Testa-on vs Testa-off | |||||||||||||
Temperature | 0.111 | ND | ND | 0.025 | 0.008 | 0.006 | 0.424 | 0.513 | 0.839 | 0.232 | 0.232 | 0.11 | 0.823 |
Testa | 0.811 | ND | ND | P<0.0001 | 0.228 | 0.019 | 0.477 | 0.012 | 0.547 | 0.137 | 0.137 | 0.33 | P<0.0001 |
Temperature × Testa | 0.109 | ND | ND | 0.036 | 0.037 | 0.129 | 0.203 | 0.631 | 0.365 | 0.222 | 0.222 | 0.27 | 0.109 |
ND: Not determined.