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. 2020 Mar 5;9(3):296. doi: 10.3390/foods9030296

Table 2.

Polynomic equations and optimum values for the dependent variables studied in the RSM design.

Response Variables Model Equations Optimum Temperature (Tp) Optimum Time (Tm)
Fat 4.984 – 0.214 × TP + 0.022 × TM + 0.006 × TP2 – 0.008 × TM × TP – 0.009 × TP2 12.1 0.81
Protein 19.066 – 0.551 × TM + 0.167 × TP + 0.019 × TM2 + 0.010 × TM × TP – 0.026 × TP2 19.9 6.19
Fiber 35.541 – 2.362 × TP – 1.176 × TM + 0.080 × TP2 + 0.00004 × TM × TP + 0.098 × TP2 19.9 0.81
Carbohydrates 65.948 – 0.075 × TM + 2.804 × TP + 0.025 × TM2 – 0.098 × TM × TP – 0.121 × TP2 12.1 0.81
Saturated fatty acids 24.444 – 0.587 × TM – 2.426 × TP + 0.019 × TM2 + 0.179 × TP × TM + 0.010 × TP2 19.9 6.19
Unsaturated fatty acids 75.556 + 0.587 × TM + 2.426 × TP – 0.019 × TM2 – 0.179 × TM × TP – 0.100 × TP2 12.1 0.81
Monounsat. fatty acids 17.847 + 0.398 × TM + 0.288 × TP – 0.010 × TP2 – 0.123 × TM × TP + 0.036 × TP2 14.3 0.81
Polyunsat. fatty acids 57.747 + 0.184 × TM + 2.141 × TP – 0.008 × TP2 – 0.056 × TM × TP – 0.136 × TP2 12.1 5.4
Vitamin C 61.315 – 6.418 × TP + 0.101 × TM + 0.110 × TP2 + 0.060 × TM × TP – 0.020 × TP2 19.9 6.19
Vitamin B1 1003.83 – 30.743×TM – 37.626×TP + 0.867 × TM2 + 0.059 × TP × TM + 4.207 × TM2 12.1 0.81
Vitamin B2 4.880 – 0.329 × TP + 39.175 × TM + 0.290 × TP2 – 0.460 × TM × TP – 1.271 × TP2 19.9 6.19
β-glucan 6.886 + 0.052 × TP – 1.68 × TM – 0.009 × TP2 + 0.082 × TP × TM + 0.014 × TP2 12.1 0.81
GABA 311.39 – 28.559 × TM – 4.590 × TP + 0.759 × TM2 + 2.101 × TP × TM – 1.924 × TM2 19.9 6.19
TPC 367.582 – 31.560 × TP – 8.571 × TM + 0.874 × TM2 + 1.297×TP × TM – 0.929 × TP2 19.9 6.19
Bound ferulic acid 423.975 – 36.487 × TP – 47.023 × TM + 0.784 × TP2 + 2.769 × TM × TP + 0.212 × TP2 12.1 0.81
Free procyanidin 53.593 – 5.589 × TP – 2.911 × TM + 0.147 × TP2 + 0.181 × TM × TP – 0.025 × TP2 12.1 0.81
FRAP 0.407 – 0.027 × TP – 0.017 × TM + 0.0007 × TP2 + 0.0009 × TM × TP + 0.0005 × TP2 19.9 6.19
ORAC 205.967 – 23.180 × TM – 0.708 × TP + 0.709 × TM2 + 0.923 × TM × TP – 1.361 × TP2 19.9 6.19
DPPH 4274.09 – 291.532 × TP – 284.032 × TM + 5.985 × TP2 + 18.461 × TM × TP – 0.231 × TP2 12.1 0.81
TEAC 15296.3 – 1782.21 × TM + 1758.61 × TP + 59.311 × TM2 – 21.386 × TP × TM − 119.929 × TP2 19.9 6.19
DPPH-Q * 5252.4 – 507.735 × TP – 136.6 × TM + 14.287 × TP2 + 11.670 × TM × TP – 0.503 × TM2 19.9 6.19
L* 100.793 – 1.859 × TM + 0.478 × TP + 0.054 × TM2 – 0.003 × TM × TP – 0.069 × TP2 12.1 3.2
a* 0.455 + 0.088 × TM + 0.182 × TP − 0.002 × TM2 – 0.013 × TM × TP – 0.0004 × TP2 19.9 0.81
b* 16.906 – 0.874 × TM – 0.564 × TP + 0.025 × TM2 + 0.057 × TP × TM – 0.014 × TP2 12.1 0.81
Glycemic index 105.067 – 4.918 × TM – 3.373 × TP + 0.180 × TM2 + 0.093 × TP × TM + 0.471 × TP2 19.9 6.19
Color (−) 0.322 + 0.0469 × TM + 0.075 × TP 12.1 0.81
Texture 0.268 + 0.039 × TM − 0.011 × TP 12.1 0.81
Flavour (−) 0.365 + 0.047 × TM + 0.085 × TP 19.9 6.19

FRAP: Ferric Reducing Ability of Plasma; ORAC: Oxygen Radical Absorbance Capacity; DPPH: 2,2-difenil-1-picrylhydrazyl Radical Scavenging Activity; TEAC:Trolox Equivalent Antioxidant Capacity; DPPH-Q: Direct DPPH method (without extraction); L*: Luminosity; a*: CIELAB a* parameter; b*: CIELAB b* parameter.