Table 5.
Analysis of predicted model equation for quality characteristics of the wet noodle.

Response	Model	Prob>F	R2	Equation on terms of pseudo-component
Color	Quadratic	0.0030	0.9491	-0.66A+0.14B+0.28C-0.27AB-0.31AC-0.36BC-1.21A2-0.11B2-0.35C2
Smell	Quadratic	0.0001	0.9334	-0.63A+0.17B+0.36C-0.36AB-0.45AC-0.49BC-1.23A2-0.15B2-0.57C2
Taste	Quadratic	0.0001	0.9561	-0.61A+0.18B+0.36C-0.34AB-0.46AC-0.49BC-1.31A2-0.17B2-0.54C2
Springiness	Quadratic	0.0001	0.9634	-0.62A+0.16B+0.38C-0.35AB-0.47AC-0.47BC-1.32A2-0.12B2-0.54C2
Mouthfeel	Quadratic	0.0001	0.9647	-0.61A+0.19B+0.34C-0.32AB-0.48AC-0.46BC-1.21A2-0.16B2-0.58C2
Overall acceptance	Quadratic	0.0001	0.9624	-0.64A+0.17B+0.35C-0.34AB-0.46AC-0.49BC-1.23A2-0.14B2-0.52C2