Journal of Food Quality / 2019 / Article / Tab 3

Research Article

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Table 3

Contribution of each factor (%), according to ANOVA, to the physicomechanical properties (TDF, CAA, HI, and pGI) of extruded collets from oca flour mixed with oat fiber.

FactorsWAAWSIBDEIHTDFCAAHIpGI

F0.0418.9727.4813.710.104.0318.903.1069.4235.6667.2965.04
M9.168.4252.7932.0514.1986.6250.1473.106.041.797.4013.08
FF25.9043.7819.6244.3454.7020.940.00734.340.00124.0312.5915.46
FM19.2927.8417.2927.6433.431.7112.425.415.322.671.174.22

The constants with asterisk showed significant effects when analyzed with the experimental design implemented. Factor contributions calculated by dividing each factor’s sum of squares by the total sum of squares and multiplying by 100%.