Table 2.

ANOVA p-values for main and interaction effects of storage temperature (A), packaging material (B) and storage duration (C) on chemical, physical and sensory properties of extruded composite flour.

Term	Moisture (g/100g)	aw	Fat (g/100g)	BD (g/ml)	Aroma Liking	Color Liking
A	0.000∗	0.000∗	0.000∗	0.000∗	0.000∗	0.000∗
B	0.000∗	0.000∗	0.000∗	0.000∗	0.276 ns	0.076 ns
C	0.000∗	0.000∗	0.000∗	0.000∗	0.000∗	0.000∗
A∗B	0.296ns	0.000∗	0.197 ns	0.503ns	0.002∗	0.742 ns
A∗C	0.003∗	0.000∗	0.000∗	0.000∗	0.000∗	0.000∗
B∗C	0.000∗	0.000∗	0.000∗	0.037∗	0.924 ns	0.252 ns
A∗B∗C	0.009∗	0.000∗	0.912 ns	0.625 ns	0.957 ns	0.972 ns
Predicted R-Sq	0.9667	0.9633	0.9899	0.9304	0.7557	0.7735
Adjusted R-Sq	0.9502	0.945	0.9877	0.896	0.6350	0.6616

Significant difference was considered at p ≤ 0.05.