Table 3.
Predictive regression models describing the relationships between the nutritional attributes of the breads and flour blend composition.
| Dependent Variables | Mathematical Models | R2 (pred) | R2 (adj) |
|---|---|---|---|
| PA | ŷ = + 0.36X1 + 0.27X2 + 0.27X3 | 0.80 | 0.77 |
| TSPC | ŷ = +117.02X1 + 258.03X2 + 131.84X3 | 0.87 | 0.85 |
| ORAC | ŷ = +46.40X1 + 64.73X2 + 42.54X3 | 0.75 | 0.70 |
| ODOR | ŷ = 6.12X1 + 7.15 X2 + 7.74X3 − 4.81X1 X2 + 2.52 X1 X3 − 2.79X2 X3 | 0.95 | 0.92 |
| TASTE | ŷ = 6.16 X1 + 6.21 X2 + 8.39X3 | 0.90 | 0.89 |
| TEXTURE | ŷ = 7.11 X1 + 7.40X2 + 8.00X3 | 0.72 | 0.70 |
Abbreviations: BrKC bread formulated with sprouted kiwicha (X1), sprouted cañihua (X2) and wheat flour (X3); ORAC, oxygen radical absorbance capacity; PA, phytic acid; TSPC, total soluble phenolic compounds.