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 variance | Quadratic sum | Degree of freedom | Variance | value | P value | |
| Model | 1639.233 | 9 | 182.137 | 9.18338 | 0.0125 | | -gluten | 312.5 | 1 | 312.5 | 15.7563 | 0.0106 | | -GOD | 220.5 | 1 | 220.5 | 11.11765 | 0.0207 | | -PE | 50 | 1 | 50 | 2.521008 | 0.1732 | | | 42.25 | 1 | 42.25 | 2.130252 | 0.2042 | | | 20.25 | 1 | 20.25 | 1.021008 | 0.3587 | | | 2.25 | 1 | 2.25 | 0.113445 | 0.7499 | | | 950.1603 | 1 | 950.1603 | 47.90724 | 0.0010 | | | 76.16026 | 1 | 76.16026 | 3.840013 | 0.1073 | | | 4.00641 | 1 | 4.00641 | 0.202004 | 0.6719 | | Residual error | 99.16667 | 5 | 19.83333 | | | | Lack of fit | 80.5 | 3 | 26.83333 | 2.875 | 0.2686 | | Error | 18.66667 | 2 | 9.333333 | | | | Sum of deviation | 1738.4 | 14 | | | | | ; adjusted |
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There was statistically significant difference between groups.
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