Table 9.
Analysis of variance for redness (a*) and yellowness (b*) values
| Source | df | a* | b* | ||||||
|---|---|---|---|---|---|---|---|---|---|
| SS | MS | F‐value | p‐Value | SS | MS | F‐value | p‐Value | ||
| Model | 4 | 26.39 | 6.60 | 4.43 | 0.0089 | 185.91 | 46.48 | 6.29 | 0.0016 |
| X 1 —FDDG | 1 | 2.20 | 2.20 | 1.48 | 0.2373 | 8.39 | 8.39 | 1.14 | 0.2980 |
| X 2 —Temperature | 1 | 1.68 | 1.68 | 1.13 | 0.2993 | 0.00 | 0.00 | 0.00 | 0.9840 |
| X 3 —Screw speed | 1 | 11.61 | 11.61 | 7.80 | 0.0106 | 170.51 | 170.51 | 23.09 | <0.0001 |
| X 4 —Moisture | 1 | 10.90 | 10.90 | 7.32 | 0.0129 | 7.01 | 7.01 | 0.95 | 0.3405 |
| Residual | 22 | 32.74 | 1.49 | — | — | 162.47 | 7.39 | — | — |
| Lack of fit | 20 | 32.36 | 1.62 | 8.50 | 0.1104 | 150.21 | 7.51 | 1.23 | 0.5436 |
| Pure error | 2 | 0.38 | 0.19 | — | — | 12.26 | 6.13 | — | — |
df: degrees of freedom; FDDG: distiller's dried grains processed for food application; MS: mean squares; SS: sum of squares.