Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Table 2

ANOVA evaluation of response variables and prediction model coefficients.

Response values source^1	DFC		DPPH	OCT		CL		Firmness	Hardness		Chewiness	Color		SE		S
	CE	value	value	CE	value	CE	value	value	CE	value	value	CE	value	CE	value	CE	value
Model	Linear		Quadratic	Quadratic		Linear		Quadratic	Quadratic		Quadratic	Quadratic		Quadratic		Quadratic
Intercept	10.01	<0.0001	0.44	2.88	0.016	4.68	0.032	0.15	15.43	0.03	0.08	1.31	0.0034	72.67	0.0011	0.66	0.0077
x1	0.51	<0.0001	1.00	−0.10	0.013	0.40	0.013	0.14	−1.08	0.02	0.12	0.36	0.0036	−2.79	0.0006	−0.12	0.0012
x2	1.26	<0.0001	0.74	3	0.36		0.17	0.46	−0.81	0.04	0.03		0.50	−3.47	0.0002	−0.075	0.010
x3	0.085	0.034	0.40	0.12	0.0084		0.21	0.45		0.29	0.20		0.21		0.89		0.90
x1x2			0.51		0.35			0.46		0.20	0.24		0.39		0.20		0.45
x1x3			0.50		0.088			0.088		0.88	0.57	−0.43	0.0077	−1.57	0.029		0.77
x2x3			0.51		0.72			0.28		0.21	0.88	0.83	0.0004		0.082		0.42
x1^2			0.79	−0.22	0.0030			0.16	−1.33	0.03	0.10	0.39	0.013	−3.77	0.0009	−0.15	0.0029
x2^2			0.77		0.81			0.17	−1.67	0.01	0.03	0.37	0.015	−2.65	0.0045	−0.10	0.014
x3^2			0.04		0.085			0.05	−1.42	0.02	0.06		0.198		0.40		0.82
R^2		0.99	0.63		0.94		0.54	0.83		0.92	0.87		0.97		0.98		0.96
Adjusted R^2		0.99	0.12		0.82		0.41	0.51		0.76	0.65		0.91		0.94		0.87
Lack of fit		0.75	0.040		0.16		0.066	0.10		0.17	0.21		0.51		0.65		0.46

¹Independent variables: x₁, potato flour; x₂, okara flour; x₃, konjac flour. DFC, dietary fiber content; OCT, optimized cooking time; CL, cooking loss; SE, sensory evaluation; S, synthetic evaluation index; CE, Coefficient Estimate. Nonsignificant factors () were removed.