Table 2.
Analysis of variance (ANOVA) of the dependent variables.
| Factor |
SS |
df |
MS |
F |
P |
|---|---|---|---|---|---|
| Resistant starch | |||||
| Model | 63.69 | 5 | 12.74 | 19.46 | <0.001∗ |
| (1)Baking Temperature(L) | 17.13 | 1 | 17.13 | 26.17 | 0.0013 |
| Baking Temperature(Q) | 0.56 | 1 | 0.56 | 0.85 | 0.3870 |
| (2)Baking Time(L) | 19.79 | 1 | 19.79 | 30.24 | <0.001∗ |
| Baking Time(Q) | 14.09 | 1 | 14.09 | 21.53 | 0.0023 |
| 1L by 2L | 12.55 | 1 | 12.55 | 19.17 | 0.0032 |
| Lack of fit | 0.86 | 3 | 0.29 | 0.31 | 0.8202∗∗ |
| Error | 4.58 | 7 | 0.65 | ||
| Total SS | 68.27 | 12 | |||
| R2 | 0.9329 | ||||
| Adjusted R2 | 0.8849 | ||||
|
Predicted glycemic index | |||||
| Model | 0.42 | 5 | 0.08 | 168.01 | <0.001∗ |
| (1)Baking Temperature(L) | 0.30 | 1 | 0.30 | 602.56 | <0.001∗ |
| Baking Temperature(Q) | 0.01 | 1 | 0.01 | 19.65 | 0.003∗ |
| (2)Baking Time(L) | 0.04 | 1 | 0.03 | 71.51 | <0.001∗ |
| Baking Time(Q) | 0.05 | 1 | 0.05 | 97.42 | <0.001∗ |
| 1L by 2L | 0.01 | 1 | 0.01 | 11.63 | 0.0112∗ |
| Lack of fit | 0.001 | 3 | 0.000 | 0.05 | 0.9853∗∗ |
| Error | 0.003 | 7 | 0.0005 | ||
| Total SS | 0.43 | 12 | |||
| R2 | 0.9917 | ||||
| Adjusted R2 | 0.9858 | ||||
|
Glycemic load | |||||
| Model | 22.30 | 5 | 4.46 | 20.24 | <0.001∗ |
| (1)Baking Temperature(L) | 6.96 | 1 | 6.96 | 31.60 | <0.001∗ |
| Baking Temperature(Q) | 1.03 | 1 | 1.03 | 4.67 | 0.068∗∗ |
| (2)Baking Time(L) | 6.53 | 1 | 6.53 | 29.63 | <0.001∗ |
| Baking Time(Q) | 7.96 | 1 | 7.96 | 36.10 | <0.001∗ |
| 1L by 2L | 0.80 | 1 | 0.80 | 3.64 | 0.098∗∗ |
| Lack of fit | 0.22 | 3 | 0.07 | 0.22 | 0.8760∗∗ |
| Error | 1.54 | 7 | 0.22 | ||
| Total SS | 23.84 | 12 | |||
| R2 | 0.9353 | ||||
| Adjusted R2 | 0.8891 | ||||
Superscript ∗ are significant at P < 0.05; Superscript ∗∗ are not significant at p > 0.05.