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^†.

Factors	WAA	WSI				BD	EI	H	TDF	CAA	HI	pGI
F	0.04	18.97	27.48	13.71	0.10	4.03	18.90	3.10	69.42	35.66	67.29	65.04
M	9.16	8.42	52.79	32.05	14.19	86.62	50.14	73.10	6.04	1.79	7.40	13.08
FF	25.90	43.78	19.62	44.34	54.70	20.94	0.007	34.34	0.001	24.03	12.59	15.46
FM	19.29	27.84	17.29	27.64	33.43	1.71	12.42	5.41	5.32	2.67	1.17	4.22

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%.