Table 7. Model equations to describe the texture properties of rice cake (Y) according to the steaming time (X₁) and the number of extrusion (X₂)

Sample type	Parameter	Model	R2	p-value
1:0.4	Hardness	769.2 - 5.189X1 - 3.98X2	0.98	0.01
	Adhesiveness	176 - 1.465X1 + 102.3X2 + 0.00858X12 + 9.76X22 - 1.312X1X2	0.96	0.02
	Cohesiveness	0.9424 + 0.00638X1 + 0.02585X2 - 0.03832X12	0.91	0.01
	Gumminess	583.2 - 3.284X1 + 12.2X2	0.89	0.01
	Chewiness	334.7 - 2.09X1 + 6X2	0.86	0.01
1:0.5	Hardness	820.0 - 5.692X1 - 4.2X2	0.95	0.01
	Adhesiveness	117.2 - 0.67X1 + 3.4X2 + 0.01426X12 + 14.8X22 - 0.704X1X2	0.87	0.03
	Cohesiveness	0.8052 – 0.001138X1 + 0.01617X2 + 0.000021X12	0.98	0.01
	Gumminess	699.4 - 4.703X1 + X2	0.91	0.01
	Chewiness	357.4 - 2.445X1 - 0.1X2	0.93	0.01
Lab scale flour	Hardness	365.5 + 1.258X1 + 93.9X2 - 0.01869X12 - 22.38 X22	0.98	0.01
	Adhesiveness	203.8 - 0.15X1 - 10.1X2	0.05	0.84
	Cohesiveness	0.6305 + 0.00485X1 + 0.02127X2 - 0.000028X12	0.82	0.02
	Gumminess	331.6 - 0.552X1 + 4.91X2	0.63	0.05
	Chewiness	333.3 - 0.565X1 + 4.39X2	0.64	0.04