Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

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Table 3.

Regression coefficients for the predictive models for cooking loss, water absorption capacity, firmness and stickiness.

Model term	CL (%)	WAC (%)	F (N)	S (mJ)
X₁	+0.523	+0.979	-0.016^*	+0.023^*
X₂	+0.580	+0.012^*	+0.396	-0.037^*
X₁X₁	+0.025^*	-0.135	+0.000^*	+0.556
X₂X₂	+0.014^*	-0.000^*	+0.301	+0.001^*
X₁X₂	+0.341	-0.001^*	+0.984	-0.870
Lack of fit	ND	ND	ND	ND
F	3.66^NS	17.54^NS	12.88^NS	8.37^NS
R²	0.72	0.93	0.90	0.86

CL: cooking loss, WAC: water absorption capacity, F: firmness, S: stickiness, X₁: water, X₂: HTCF, X₁X₁, X₂X₂: quadratic coefficients, X₁X₂: interaction between coefficients, F: variance Ficher- Snedecor, R²: coefficient of determination, NS: not significant (p > 0.05),* significant at p ≤ 0.05.

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