Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Table 6

Regression models relating model parameters and colour properties of cassava flour.

Dependent variables	Models
	CAR
		0.6328
		0.9334
		0.6968
Chroma		0.6784
WI		0.4832
BI		0.7884
		0.4241
	CCR
		0.8888
		0.8420
		0.8311
Chroma		0.8294
WI		0.6756
BI		0.8697
		0.9576
	CAW
		0.9850
		0.9660
		0.9361
Chroma		0.9341
WI		0.6464
BI		0.9374
		0.8870
	CCW
		0.9078
		0.8626
		0.9981
Chroma		0.9972
WI		0.6450
BI		0.9592
		0.9803

CAR—cassava from red landrace pretreated with citric acid; CCR—cassava from red landrace pretreated with calcium chloride; CAW—cassava from white landrace pretreated with citric acid; CCW—cassava from white landrace pretreated with calcium chloride; —lightness/darkness; —redness/greenness; —yellowness/blueness; WI—whiteness index; BI—brownness index; —colour difference; —linear effect of drying temperature; —linear effect of concentration of pretreatment; AB—interactive effect of drying temperature and concentration of pretreatment; —quadratic effect of drying temperature; —quadratic effect of concentration of pretreatment.