Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

Table 3

Degrees of significance (𝑃 value) of each term of the regression model (source of variation), corresponding to each response and for the two rice varieties.

Source of variation	SMEC		𝐸		SV		WA		𝑆%
	𝑓	𝑝	𝑓	𝑝	𝑓	𝑓	𝑓	𝑝	𝑓	𝑝
𝑀	0.0006	0.0174	0.0043	0.0043	0.0067	0.0030	0.0043	0.6779	0.0204	0.0169
𝑇:	0.0048	0.0129	0.0351	0.0351	0.0055	0.0129	0.0351	0.0128	0.2554	0.1337
𝑀^2	0.7563	0.2007	0.0448	0.0448	0.2361	0.0968	0.0448	0.2160	0.3121	0.7205
𝑀×𝑇	0.5381	0.3411	0.5534	0.5534	0.2331	0.1886	0.5534	0.1270	0.2171	0.1510
𝑇^2	0.1403	0.0978	0.9086	0.9086	0.0415	0.2467	0.9086	0.8320	0.2432	0.0112
Lack of Fit	0.0794	0.7997	0.0515	0.0515	0.2398	0.1593	0.0515	0.0396	0.8966	0.1951

𝑀: moisture; 𝑇: temperature; 𝐹: Fortuna rice variety; 𝑃: Paso 144 rice variety; specific mechanical energy consumption (SMEC); expansion (E); specific volume (SV); water absorption (WA); and solubility (S%).