779 Words4 Pages

Spread Ratio
The magnitude of p-value indicates that linear terms of all the variables have significant effect at 5% level of significance (p <0.05) on cookie’s spread ratio. Further quadratic effect of fat content was significant effect at 5 % level of significance (p<0.05). The magnitude of β coefficients (Table 3) revealed that the linear term of fat (β= 0.24) and AF (β= 0.087) have positive effect; whereas the SMP (β= -0.037) has negative effect on cookie’s spread ratio, which indicates that with increase of fat content and AF in composite flour, there will be an increase in cookie’s spread ratio. The increase in cookie’s spread ratio with increase of fat content may be related to increased mobility in the system due to melting of fat during*…show more content…*

2(a) and 2(b). Fig. 2(a) Effect of millet flour and fat on cookie breaking strength at 0.78% guar gum Fig. 2(b) Effect of millet flour and guar gum on cookie breaking strength at 40% fat content Cookie’s fiber content The magnitude of p-value indicates that linear terms of AF and SMP have significant effect at 5% level of significance (p <0.05) on cookie’s fiber content. Further quadratic effect of AF and interaction between ‘AF and SMP’ has significant effect at 5 % level of significance (p <0.05) on cookie’s fiber content. The magnitude of β coefficients revealed that the linear term of AF has the maximum negative effect (β= -0.22) whereas SMP (β= 0.03) showed a positive effect on cookie’s fiber content. The increase in fiber content with decrease in AF may be due to the increase in FTMF proportion in formulation which has high initial fiber content than AF. A non-significant influence was seen on the fiber content of the final cookies attributed to non availability of any fibrous material in it. The relative effect of different ingredient levels on cookie fiber content can also be seen from the three dimensional

2(a) and 2(b). Fig. 2(a) Effect of millet flour and fat on cookie breaking strength at 0.78% guar gum Fig. 2(b) Effect of millet flour and guar gum on cookie breaking strength at 40% fat content Cookie’s fiber content The magnitude of p-value indicates that linear terms of AF and SMP have significant effect at 5% level of significance (p <0.05) on cookie’s fiber content. Further quadratic effect of AF and interaction between ‘AF and SMP’ has significant effect at 5 % level of significance (p <0.05) on cookie’s fiber content. The magnitude of β coefficients revealed that the linear term of AF has the maximum negative effect (β= -0.22) whereas SMP (β= 0.03) showed a positive effect on cookie’s fiber content. The increase in fiber content with decrease in AF may be due to the increase in FTMF proportion in formulation which has high initial fiber content than AF. A non-significant influence was seen on the fiber content of the final cookies attributed to non availability of any fibrous material in it. The relative effect of different ingredient levels on cookie fiber content can also be seen from the three dimensional

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