Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

Table 2

Coefficients of second-order equations (prediction models) and analysis of variance, showing the relationship between process factors and response variables in the extrudates.

Coefficient	C3G	C3,5-diG	Pel3G
Intercept
β	27.78	16.93	1.63
Linear
	0.28	0.16	−0.018 n.s.
	0.13 n.s.	−0.003 n.s.	0.029 n.s.
	0.042 n.s.	0.50 n.s.	−0.003 n.s.
Quadratic
	−0.16 n.s.	−0.11	−0.002 n.s.
	−0.24	−0.10	−0.002 n.s.
	0.061 n.s.	0.020 n.s.	0.049
Interactions
	0.070 n.s.	0.026 n.s.	−0.005 n.s.
	0.098 n.s.	0.042 n.s.	0.013 n.s.
	0.006 n.s.	−0.001 n.s.	−0.009 n.s.

C3G, cyanidin 3-glucoside; C3,5-diG, cyanidin 3,5-diglucoside; Pel3G, pelargonidin 3-glucoside; β₁, feed moisture; β₂, final extruder temperature; β₃, lime concentration; n.s., not significant (); significant (); very significant (); highly significant ().