Table 6.
Data analysis of the effect of alcohol insoluble residue from potato peel byproduct (AIR-PPB) and particle size (PS) on chemical and physical properties of fiber-enriched pasta (FEP).
| TDF (g/100 g) |
OCT (min) |
Cl (%) |
MII (Kg CP/kg Up) |
Firmness (N) |
Stickiness (N) |
∆E | To (°C) |
Tp (°C) |
Tc (°C) |
H (J/g) |
||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Source | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. | F. | p. |
| X1 | 1760.54 | 0.0000 | 275.23 | 0.0000 | 336.51 | 0.0000 | 88.88 | 0.0002 | 40.92 | 0.0014 | 141.97 | 0.0001 | 328.18 | 0.0000 | 106.53 | 0.0001 | 118.31 | 0.0001 | 108.85 | 0.0001 | 54.34 | 0.0007 |
| X2 | 45.51 | 0.0011 | 20.04 | 0.0065 | 39.15 | 0.0015 | 11.07 | 0.0209 | 10.20 | 0.0242 | 10.77 | 0.0219 | 18.90 | 0.0074 | 13.75 | 0.0139 | 16.86 | 0.0093 | 15.85 | 0.0105 | 7.24 | 0.0433 |
| X1 × 1 | 2.96 | 0.1460 | 4.78 | 0.0804 | 10.83 | 0.0217 | 3.11 | 0.1383 | 2.76 | 0.1573 | 1.15 | 0.3334 | 80.56 | 0.0003 | 1.78 | 0.2401 | 1.74 | 0.2438 | 1.68 | 0.2511 | 2.94 | 0.1473 |
| X1 × 2 | 9.04 | 0.0299 | 1.82 | 0.2355 | 1.72 | 0.2461 | 0.09 | 0.7756 | 0.32 | 0.5945 | 0.00 | 0.9823 | 8.52 | 0.0330 | 2.45 | 0.1781 | 1.95 | 0.2217 | 1.98 | 0.2180 | 5.85 | 0.0602 |
| X2 × 2 | 16.32 | 0.0099 | 5.11 | 0.0734 | 1.22 | 0.3189 | 0.06 | 0.8107 | 0.01 | 0.9302 | 0.13 | 0.7344 | 5.95 | 0.0587 | 1.36 | 0.2965 | 0.99 | 0.3644 | 1.61 | 0.2599 | 0.12 | 0.7424 |
| R 2 | 99.74 | 98.5367 | 98.8226 | 95.6893 | 92.2817 | 97.0473 | 98.9435 | 96.3575 | 96.7292 | 96.452 | 94.1099 | |||||||||||
| R2 (d.f.) | 99.4955 | 97.0734 | 97.6453 | 91.3785 | 84.5634 | 94.0945 | 97.887 | 92.715 | 93.4583 | 92.904 | 88.2198 | |||||||||||
| MAE | 0.0946195 | 0.0071620 | 0.0095813 | 0.0227303 | 0.0275063 | 0.0521069 | 0.283463 | 0.113512 | 0.121282 | 0.122567 | 0.0977168 | |||||||||||
MAE: Mean absolute error, F: F-Ratio, p: p-Value, TDF: total dietary fibers, OCT: optimum cooking time (min), Cl: cooking loss (%), MII: mass increase index (kg cooked pasta/kg uncooked pasta), ∆E: color difference, To: onset temperature, Tp: melting temperature, Tc: conclusion temperature, H: enthalpy value.