Journal of Food Processing / 2015 / Article / Tab 5

Research Article

Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study

Table 5

Variance analysis on quadratic response surface model of steamed bread sensory evaluation value.

Source of varianceQuadratic sumDegree of freedomVariance valueP value

Model1639.2339182.1379.183380.0125
-gluten312.51312.515.75630.0106
-GOD220.51220.511.117650.0207
-PE501502.5210080.1732
42.25142.252.1302520.2042
20.25120.251.0210080.3587
2.2512.250.1134450.7499
950.16031950.160347.907240.0010
76.16026176.160263.8400130.1073
4.0064114.006410.2020040.6719
Residual error99.16667519.83333
Lack of fit80.5326.833332.8750.2686
Error 18.6666729.333333
Sum of deviation1738.414
; adjusted

There was statistically significant difference between groups.

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