Laboratory Exercise No.

Statistical analysis in food product development: Variable screening

Name:___Alan Marie Agot_________________ Date of submission:_______________

Course:___MSFS________________________ Score:___________________________

Introduction
Many preliminary studies in Food Science contain a large number of potentially relevant factors, but the
number of actual active effects are believed to be sparse (Li & Lin, 2009). Variable selection plays an important
role in screening experiments when a large number of potential factors are introduced in a preliminary study.
Traditional approaches, such as the best subset variable selection and stepwise deletion, may not be appropriate
in this situation (No & Analytical Methods Committee, 2013).
Plackett-Burman experimental design is used to identify the most important factors early in the
experimentation phase when complete knowledge about the system is usually unavailable. Developed in 1946 by
statisticians Robin L. Plackett and J.P. Burman, it is an efficient screening method to identify the active factors
using as few experimental runs as possible (Vanaja & Shobha Rani, 2007).

Objectives:
This laboratory exercise is intended for the students to:
i. Gain understanding on the use of experimental design for variable screening;
ii. Gain hands-on experience on the use of statistical softwares to screen variables; and
iii. Develop student’s ability to analyse and interpret the data obtained from statistical analysis
Methods:
1. Conduct a variable screening using the Placket-Burman experimental design. Table 1 shows the
Placket-Burman 11 variable run experimental pattern that you need to complete by filling in the missing
+ or – sign in the shaded areas.
2. Once the pattern is complete, establish an experimental matrix following the experimental pattern using
the components for variable screening shown in Table 2. The experimental matrix must be reflected in
the Results and Discussion section labelled as Table 3.
3. Assume that the experimental treatments were conducted and subjected to sensory evaluation using
the 9-point Hedonic scale rating with 30 trained panelists. The raw sensory data for variable screening
is summarized in Supplementary data A.
4. Run the data for variable screening using statistical software (e.g. SAS, Design Expert, etc.).
5. Analyze the generated statistical data (Supplementary data B) and create a summary of the effect
estimates of the different variables. The summary of the effect estimates must be reflected in the
Results and Discussion section labelled as Table 4.
6. Provide a concise interpretation of the effect estimates based on the summary of the effect estimates
and the Pareto charts.
 Treatment V1 V2 V3 V4 V5 V6 V7 V8 V9 V10 V11

1 + + + + + + + + + + +

2 - + - + + + - - - + -

3 - - + - + + + - - - +

4 + - - + - + + + - - -

5 - + - - + - + + + - -

6 - - + - - + - + + + -

7 - - - + - - + - + + +

8 + - - - + - - + - + +

9 + + - - - + - - + - +

10 + + + - - - + - - + -

11 - + + + - - - + - - +

12 + - + + + - - - + - -

Table 1. The 11 variables, 12 runs Placket-Burman experimental design

where (+) signifies the high level and (-) for low level

Table 2. Components for variable screening

Variables Low (-) High (+)

V1. Moringa (Malunggay), tbsp 1 2

V2. Chayote (Sayote), g 50 100
V3. Squash, g 50 100
V4. Pepper, tsp 1/4 1/2
V5. Garlic, g 25 50
V6. Salt, tsp 1/2 1
V7. Malabar spinach (Alugbati), g 25 50
V8. Eggs, pc 1 2
V9. Texturized Vegetable Protein (TVP), g 100 200
V10. Rice flour, cup 1/4 1/2
V11. Steaming time, min 5 10

g- grams; min - minutes; pc/s.-piece/s; tbsp - tablespoon; tsp- teaspoon

Results and Discussion:

Treatment V1 V2 V3 V4 V5 V6 V7 V8 V9 V10 V11

1 2 tbs 100 g 100 g ½ tsp 50 g 1 tsp 50 g 2 pc 200 ½ cup 10

g min

2 1 tbs 100 g 50 g ½ tsp 50 g 1 tsp 25 g 1 pc 100 ½ cup 5 min

g

3 1 tbs 50 g 100 g ¼ tsp 50 g 1 tsp 50 g 2 pc 100 ¼ cup 10

g min

4 2 tbs 50 g 50 g ½ tsp 25 g 1 tsp 50 g 2 pc 100 ¼ cup 5 min

g

5 1 tbs 100 g 50 g ¼ tsp 50 g ½ tsp 50 g 2 pc 200 ¼ cup 5 min

g

6 1 tbs 50 g 100 g ¼ tsp 25 g 1 tsp 25 g 2 pc 200 ½ cup 5 min

g

7 1 tbs 50 g 50 g ½ tsp 25 g ½ tsp 50 g 1 pc 200 ½ cup 10

g min

8 2 tbs 50 g 50 g ¼ tsp 50 g ½ tsp 25 g 2 pc 100 ½ cup 10

g min

9 2 tbs 100 g 50 g ¼ tsp 25 g 1 tsp 25 g 1 pc 200 ¼ cup 10

g min

10 2 tbs 100 g 100 g ¼ tsp 25 g ½ tsp 50 g 1 pc 100 ½ cup 5 min

g

11 1 tbs 100 g 100 g ½ tsp 25 g ½ tsp 25 g 2 pc 100 ¼ cup 10

g min

12 2 tbs 50 g 100 g ½ tsp 50 g ½ tsp 25 g 1 pc 200 ¼ cup 5 min

g

Table 3. Experimental matrix using 11-variables, 12 runs Plackett-Burman design for variable screening

Table 4. Summary of the effect estimates following statistical analysis for variable screening
Variables Effect Estimates

Color Aroma Texture Taste General Acceptability

Mean/Interc.

Malunggay

Sayote

Squash

Pepper
Garlic

Salt

Alugbati

Eggs

T.V.P.

Rice flour

Steaming Time
References:
Li, R., & Lin, D. K. (2009). Variable selection for screening experiments. Quality Technology & Quantitative
Management, 6(3), 271-280.
No, A. M. C. T. B., & Analytical Methods Committee. (2013). Experimental design and optimisation (4): Plackett–
Burman designs. Analytical Methods, 5(8), 1901-1903.
Vanaja, K., & Shobha Rani, R. H. (2007). Design of experiments: concept and applications of Plackett Burman
design. Clinical Research and Regulatory Affairs, 24(1), 1-23.
 Supplementary Data

A. Sensory evaluation data for variable screening

EGG ALL
JUDG MALUNGGAY SAYOTE SQUAS PEPPE GARLIC SALT ALUGBATI S T.V. PURPOS STEAMING GENERAL
E# T1 (Tbsp.) (g) H (g) R (tsp.) (g) (tsp) (g) (pcs.) P (g) E (cup) TIME (mins.) COLOR TASTE AROMA TEXTURE ACCEPTABILITY

1 1 4 7 7 8 7
2 1 4 5 5 5 5
3 1 4 5 4 6 6
4 1 5 5 5 6 6
5 1 7 8 8 6 6
6 1 6 6 3 6 6
7 1 7 6 5 6 7
8 1 8 9 8 8 8
9 1 6 7 6 6 6
10 1 8 7 7 6 8
11 1 6 4 5 5 6
12 1 7 7 8 6 8
13 1 6 7 5 7 5
14 1 7 5 4 4 5
15 1 7 5 8 7 5
16 1 4 6 6 7 6
17 1 4 5 5 5 5
18 1 4 5 4 5 6
19 1 5 5 5 6 6
20 1 8 8 7 7 7
21 1 6 6 4 6 6
22 1 7 6 5 6 7
23 1 8 8 8 8 8
24 1 7 7 6 7 7
25 1 9 6 7 6 9
26 1 5 5 6 5 6
27 1 7 7 8 7 8
28 1 7 7 5 7 6
29 1 7 6 7 7 6
30 1 7 4 5 5 5
1 2 5 8 8 8 8
2 2 4 6 6 4 5
3 2 4 6 6 6 6
4 2 6 4 4 4 4
5 2 7 8 8 6 8
6 2 4 6 3 5 5
7 2 8 9 7 7 8
8 2 8 8 8 8 8
9 2 3 7 5 6 5
10 2 7 5 7 8 7
11 2 8 5 5 6 7
12 2 9 9 9 9 9
13 2 7 6 8 5 5
14 2 5 4 5 5 5
15 2 8 6 8 7 6
16 2 4 7 6 7 7
17 2 4 6 6 6 5
18 2 4 6 6 6 6
19 2 6 4 4 4 4
20 2 8 6 8 8 8
21 2 4 5 3 5 5
22 2 8 8 8 9 8
23 2 8 8 7 8 8
24 2 4 6 6 6 6
25 2 6 5 6 8 7
26 2 7 6 5 6 7
27 2 8 8 8 7 9
28 2 6 6 8 6 6
29 2 8 6 8 7 8
30 2 5 5 5 4 5
1 3 2 6 8 7 7
2 3 4 6 5 5 6
3 3 3 5 6 4 6
4 3 3 6 5 5 5
5 3 8 6 7 8 7
6 3 3 3 3 4 4
7 3 3 8 6 5 7
8 3 7 8 7 8 8
9 3 2 6 6 6 5
10 3 5 6 7 5 6
11 3 3 5 4 5 4
12 3 4 8 9 9 8
13 3 4 5 7 7 6
14 3 4 6 5 4 5
15 3 5 6 8 7 6
16 3 2 7 6 6 6
17 3 4 6 5 5 6
18 3 3 5 6 4 6
19 3 3 6 5 5 5
20 3 6 9 5 7 8
21 3 3 3 4 4 4
22 3 3 7 6 5 7
23 3 7 8 8 7 8
24 3 3 6 6 7 6
25 3 6 6 7 5 8
26 3 4 7 5 4 5
27 3 3 7 9 8 8
28 3 3 6 7 7 5
29 3 5 6 7 8 7
30 3 4 6 4 3 6
1 4 2 6 8 6 6
2 4 3 7 5 5 5
3 4 2 6 5 4 5
4 4 4 4 4 4 4
5 4 6 5 6 7 8
6 4 3 4 3 4 3
7 4 2 8 5 5 6
8 4 7 9 8 8 8
9 4 2 7 5 6 5
10 4 6 6 6 5 6
11 4 4 4 6 6 5
12 4 4 4 7 4 4
13 4 3 8 5 8 5
14 4 4 6 4 3 6
15 4 4 7 8 7 7
16 4 2 6 7 6 6
17 4 3 7 5 5 5
18 4 2 5 5 4 5
19 4 4 4 4 4 4
20 4 5 6 6 8 7
21 4 3 4 3 4 3
22 4 2 8 5 6 6
23 4 7 9 8 8 8
24 4 3 7 6 6 6
25 4 6 7 6 6 7
26 4 4 4 4 5 4
27 4 3 3 6 5 6
28 4 4 8 5 8 5
29 4 3 6 6 7 6
30 4 4 6 5 4 5
1 5 4 5 8 7 6
2 5 5 6 6 5 5
3 5 3 4 5 5 5
4 5 4 6 5 6 6
5 5 3 4 6 6 4
6 5 4 1 4 3 2
7 5 3 9 4 6 6
8 5 9 8 8 7 8
9 5 6 5 6 5 5
10 5 5 4 8 7 7
11 5 3 5 5 5 6
12 5 4 2 7 2 5
13 5 5 4 4 5 5
14 5 3 6 6 5 5
15 5 6 6 8 7 5
16 5 4 8 7 7 7
17 5 5 6 6 5 5
18 5 3 4 5 5 5
19 5 4 6 5 6 6
20 5 4 4 5 6 5
21 5 4 1 4 3 2
22 5 3 8 4 5 7
23 5 8 8 8 9 8
24 5 7 5 6 5 5
25 5 5 5 7 8 8
26 5 5 7 6 5 6
27 5 3 2 6 2 5
28 5 5 4 4 5 4
29 5 5 4 7 7 6
30 5 3 7 5 4 5
1 6 4 8 7 8 7
2 6 7 6 5 6 7
3 6 4 5 5 3 5
4 6 5 6 5 6 6
5 6 7 7 6 7 8
6 6 5 3 3 3 4
7 6 3 7 4 4 7
8 6 9 8 9 9 9
9 6 6 6 6 6 6
10 6 6 7 7 9 8
11 6 4 4 4 5 6
12 6 8 7 8 7 6
13 6 8 8 5 7 8
14 6 5 5 9 5 4
15 6 5 5 8 7 5
16 6 4 8 8 8 8
17 6 7 6 5 6 7
18 6 4 5 4 3 5
19 6 5 6 5 6 6
20 6 6 7 7 8 8
21 6 5 3 3 3 4
22 6 4 7 3 6 6
23 6 8 8 8 8 8
24 6 7 7 6 7 7
25 6 7 7 7 9 8
26 6 3 4 3 4 4
27 6 8 6 7 6 5
28 6 8 9 5 7 8
29 6 5 5 7 7 6
30 6 5 5 4 4 4
1 7 4 8 8 8 8
2 7 5 6 5 7 6
3 7 3 4 6 4 6
4 7 5 5 5 5 5
5 7 7 6 5 7 5
6 7 5 3 4 4 4
7 7 2 7 3 5 5
8 7 8 7 8 8 8
9 7 3 6 7 6 5
10 7 7 5 5 6 7
11 7 4 6 5 4 5
12 7 8 6 8 5 8
13 7 5 5 6 6 6
14 7 6 5 5 6 5
15 7 8 5 8 7 5
16 7 4 8 8 7 8
17 7 5 6 5 7 6
18 7 3 4 5 4 5
19 7 5 5 5 5 5
20 7 6 5 3 7 4
21 7 5 2 3 3 4
22 7 3 6 4 5 5
23 7 7 7 8 8 8
24 7 4 6 6 7 5
25 7 7 6 5 7 7
26 7 4 7 5 6 7
27 7 7 5 6 4 7
28 7 5 5 6 6 6
29 7 8 6 8 8 6
30 7 6 5 5 6 6
1 8 2 6 6 7 6
2 8 3 4 5 4 4
3 8 2 6 7 4 7
4 8 3 4 5 4 4
5 8 6 7 7 7 6
6 8 2 5 4 4 4
7 8 2 6 4 4 4
8 8 7 7 8 9 8
9 8 3 4 6 4 4
10 8 7 7 6 8 7
11 8 4 6 5 5 6
12 8 4 3 7 3 6
13 8 3 6 3 6 6
14 8 5 5 4 5 5
15 8 5 5 8 7 5
16 8 4 7 6 6 7
17 8 3 4 5 4 4
18 8 2 5 7 4 6
19 8 3 4 5 4 4
20 8 7 7 6 6 7
21 8 2 5 4 3 4
22 8 3 7 3 4 4
23 8 8 9 8 8 8
24 8 4 5 6 4 4
25 8 7 6 6 7 7
26 8 6 6 3 5 6
27 8 3 2 6 2 7
28 8 4 6 2 6 5
29 8 6 6 7 6 5
30 8 5t 4 4 4 4
1 9 2 7 6 6 6
2 9 5 5 5 5 5
3 9 2 7 7 4 7
4 9 3 7 6 6 7
5 9 5 7 8 7 7
6 9 3 5 3 3 3
7 9 1 5 5 5 4
8 9 8 8 7 8 8
9 9 3 6 6 6 5
10 9 8 8 7 7 8
11 9 5 5 5 4 7
12 9 7 7 4 5 6
13 9 4 7 5 5 6
14 9 4 4 4 6 4
15 9 6 8 8 4 8
16 9 2 7 6 7 7
17 9 5 5 5 5 5
18 9 2 6 7 4 7
19 9 3 7 6 6 7
20 9 5 8 8 6 8
21 9 3 5 3 3 4
22 9 2 5 6 6 4
23 9 8 9 8 7 8
24 9 4 6 6 5 5
25 9 7 8 7 7 7
26 9 6 5 4 5 6
27 9 6 6 3 4 5
28 9 3 7 3 5 6
29 9 4 5 5 5 5
30 9 4 4 4 6 4
1 10 2 8 6 7 7
2 10 3 4 5 5 5
3 10 2 7 7 5 7
4 10 4 3 5 4 4
5 10 5 5 6 5 5
6 10 2 2 4 3 4
7 10 1 4 6 6 3
8 10 7 7 8 7 7
9 10 3 4 6 4 4
10 10 7 6 5 9 8
11 10 4 6 6 5 8
12 10 4 7 4 5 6
13 10 4 8 2 8 7
14 10 4 5 5 4 5
15 10 6 7 8 7 7
16 10 2 7 6 7 7
17 10 3 4 5 5 5
18 10 2 7 7 4 6
19 10 4 4 5 4 4
20 10 5 6 5 7 6
21 10 2 2 4 3 4
22 10 2 4 5 5 3
23 10 8 8 8 9 8
24 10 4 4 6 5 4
25 10 8 6 5 9 7
26 10 4 6 7 6 7
27 10 5 5 3 4 5
28 10 3 8 2 8 7
29 10 5 5 5 6 6
30 10 5 5 5 4 4
1 11 6 7 6 6 6
2 11 4 4 5 5 5
3 11 2 7 7 5 7
4 11 5 3 4 4 4
5 11 8 7 7 6 7
6 11 2 5 3 4 4
7 11 2 6 7 4 2
8 11 8 9 9 8 8
9 11 6 5 5 5 5
10 11 8 7 8 7 7
11 11 7 6 5 6 6
12 11 8 3 8 4 7
13 11 4 7 4 5 5
14 11 5 5 3 5 5
15 11 6 7 8 7 7
16 11 5 6 7 7 7
17 11 4 4 6 5 4
18 11 2 6 7 5 6
19 11 5 3 4 4 4
20 11 7 8 6 7 8
21 11 2 5 3 4 3
22 11 3 4 7 4 4
23 11 8 8 8 8 8
24 11 6 5 5 5 5
25 11 8 8 9 6 8
26 11 7 5 6 5 7
27 11 7 2 7 3 5
28 11 4 7 4 4 4
29 11 4 7 5 5 5
30 11 5 3 5 3 5
1 12 4 7 7 6 7
2 12 3 5 5 4 5
3 12 2 5 7 4 7
4 12 3 4 4 4 4
5 12 7 4 6 6 5
6 12 3 4 5 5 5
7 12 3 5 5 7 4
8 12 7 8 9 8 8
9 12 2 4 4 5 4
10 12 8 6 6 6 7
11 12 5 7 6 5 7
12 12 7 3 9 3 7
13 12 3 6 5 5 7
14 12 5 5 4 5 5
15 12 7 7 8 7 7
16 12 4 6 6 7 6
17 12 3 5 5 4 5
18 12 2 5 6 4 7
19 12 3 4 4 4 4
20 12 6 3 5 6 4
21 12 3 4 5 5 5
22 12 2 5 5 7 2
23 12 7 7 7 7 7
24 12 3 4 4 5 4
25 12 9 7 7 7 8
26 12 5 7 5 6 8
27 12 7 2 8 3 6
28 12 3 7 5 5 7
29 12 6 3 5 5 5
30 12 5 5 5 4 4
 B. Effect estimates

Effect Std.Err. t(348) p -95.% +95.% Coeff. Std.Err. -95.% +95.%

Mean/Interc. 5.107778 0.293008 17.43219 0.000000 4.53149 5.684068 5.107778 0.293008 4.53149 5.684068
(1)malunggay -0.137778 0.586017 -0.23511 0.814263 -1.29036 1.014803 -0.068889 0.293008 -0.64518 0.507401
(2)sayote -0.006667 0.586017 -0.01138 0.990930 -1.15925 1.145914 -0.003333 0.293008 -0.57962 0.572957
(3)squash -0.293333 0.586017 -0.50055 0.617001 -1.44591 0.859247 -0.146667 0.293008 -0.72296 0.429624
(4)pepper 0.173333 0.586017 0.29578 0.767573 -0.97925 1.325914 0.086667 0.293008 -0.48962 0.662957
(5)garlic 0.771111 0.586017 1.31585 0.189090 -0.38147 1.923692 0.385556 0.293008 -0.19073 0.961846
(6)salt -0.193333 0.689564 -0.28037 0.779360 -1.54957 1.162905 -0.096667 0.344782 -0.77479 0.581452
(7)alugbati -0.917778 0.586017 -1.56613 0.118227 -2.07036 0.234803 -0.458889 0.293008 -1.03518 0.117401
(8)eggs 0.793333 0.586017 1.35377 0.176688 -0.35925 1.945914 0.396667 0.293008 -0.17962 0.972957
(9)tvp 0.071111 0.586017 0.12135 0.903487 -1.08147 1.223692 0.035556 0.293008 -0.54073 0.611846
(10)flou 1.373333 0.586017 2.34350 0.019666 0.22075 2.525914 0.686667 0.293008 0.11038 1.262957
(11)steaming time 0.617778 0.586017 1.05420 0.292524 -0.53480 1.770358 0.308889 0.293008 -0.26740 0.885179

Color Acceptability

Aroma Acceptability
Effect Std.Err. t(348) p -95.% +95.% Coeff. Std.Err. -95.% +95.%
Mean/Interc. 5.743333 0.084111 68.28243 0.000000 5.577903 5.908764 5.743333 0.084111 5.577903 5.908764
(1)malunggay -0.320000 0.168223 -1.90224 0.057965 -0.650861 0.010861 -0.160000 0.084111 -0.325431 0.005431
(2)sayote 0.075556 0.168223 0.44914 0.653611 -0.255306 0.406417 0.037778 0.084111 -0.127653 0.203209
(3)squash 0.102222 0.168223 0.60766 0.543810 -0.228639 0.433084 0.051111 0.084111 -0.114320 0.216542
(4)pepper 0.213333 0.168223 1.26816 0.205589 -0.117528 0.544195 0.106667 0.084111 -0.058764 0.272097
(5)garlic 0.208889 0.168223 1.24174 0.215169 -0.121973 0.539750 0.104444 0.084111 -0.060986 0.269875
(6)salt 0.246667 0.197947 1.24612 0.213558 -0.142657 0.635990 0.123333 0.098974 -0.071328 0.317995
(7)alugbati -0.113333 0.168223 -0.67371 0.500943 -0.444195 0.217528 -0.056667 0.084111 -0.222097 0.108764
(8)eggs -0.113333 0.168223 -0.67371 0.500943 -0.444195 0.217528 -0.056667 0.084111 -0.222097 0.108764
(9)tvp -0.091111 0.168223 -0.54161 0.588434 -0.421973 0.239750 -0.045556 0.084111 -0.210986 0.119875
(10)flou 0.002222 0.168223 0.01321 0.989468 -0.328639 0.333084 0.001111 0.084111 -0.164320 0.166542
(11)steaming time 0.035556 0.168223 0.21136 0.832730 -0.295306 0.366417 0.017778 0.084111 -0.147653 0.183209

Texture Acceptability
Effect Std.Err. t(348) p -95.% +95.% Coeff. Std.Err. -95.% +95.%
Mean/Interc. 5.633333 0.080720 69.78828 0.000000 5.474572 5.792094 5.633333 0.080720 5.474572 5.792094
(1)malunggay -0.166667 0.161441 -1.03237 0.302615 -0.484189 0.150856 -0.083333 0.080720 -0.242094 0.075428
(2)sayote -0.033333 0.161441 -0.20647 0.836541 -0.350856 0.284189 -0.016667 0.080720 -0.175428 0.142094
(3)squash 0.166667 0.161441 1.03237 0.302615 -0.150856 0.484189 0.083333 0.080720 -0.075428 0.242094
(4)pepper 0.266667 0.161441 1.65179 0.099479 -0.050856 0.584189 0.133333 0.080720 -0.025428 0.292094
(5)garlic -0.044444 0.161441 -0.27530 0.783250 -0.361967 0.273078 -0.022222 0.080720 -0.180983 0.136539
(6)salt 0.566667 0.189967 2.98298 0.003056 0.193039 0.940294 0.283333 0.094983 0.096520 0.470147
(7)alugbati 0.088889 0.161441 0.55060 0.582263 -0.228633 0.406411 0.044444 0.080720 -0.114317 0.203206
(8)eggs -0.222222 0.161441 -1.37649 0.169554 -0.539744 0.095300 -0.111111 0.080720 -0.269872 0.047650
(9)tvp 0.011111 0.161441 0.06882 0.945169 -0.306411 0.328633 0.005556 0.080720 -0.153206 0.164317
(10)flou 0.544444 0.161441 3.37241 0.000829 0.226922 0.861967 0.272222 0.080720 0.113461 0.430983
(11)steaming time -0.044444 0.161441 -0.27530 0.783250 -0.361967 0.273078 -0.022222 0.080720 -0.180983 0.136539

Taste Acceptability

Effect Std.Err. t(348) p -95.% +95.% Coeff. Std.Err. -95.% +95.%

Mean/Interc. 5.713333 0.083385 68.51790 0.000000 5.549332 5.877334 5.713333 0.083385 5.549332 5.877334
(1)malunggay 0.084444 0.166769 0.50636 0.612928 -0.243558 0.412447 0.042222 0.083385 -0.121779 0.206223
(2)sayote -0.084444 0.166769 -0.50636 0.612928 -0.412447 0.243558 -0.042222 0.083385 -0.206223 0.121779
(3)squash 0.140000 0.166769 0.83948 0.401774 -0.188002 0.468002 0.070000 0.083385 -0.094001 0.234001
(4)pepper 0.173333 0.166769 1.03936 0.299358 -0.154669 0.501335 0.086667 0.083385 -0.077334 0.250668
 (5)garlic -0.295556 0.166769 -1.77224 0.077229 -0.623558 0.032447 -0.147778 0.083385 -0.311779 0.016223
(6)salt 0.940000 0.196237 4.79014 0.000002 0.554041 1.325959 0.470000 0.098118 0.277020 0.662980
(7)alugbati -0.240000 0.166769 -1.43912 0.151017 -0.568002 0.088002 -0.120000 0.083385 -0.284001 0.044001
(8)eggs -0.217778 0.166769 -1.30586 0.192461 -0.545780 0.110224 -0.108889 0.083385 -0.272890 0.055112
(9)tvp -0.262222 0.166769 -1.57237 0.116774 -0.590224 0.065780 -0.131111 0.083385 -0.295112 0.032890
(10)flour 0.273333 0.166769 1.63899 0.102118 -0.054669 0.601335 0.136667 0.083385 -0.027334 0.300668
(11)steaming time 0.328889 0.166769 1.97212 0.049387 0.000887 0.656891 0.164444 0.083385 0.000443 0.328445

General Acceptability
Effect Std.Err. t(348) p -95.% +95.% Coeff. Std.Err. -95.% +95.%
Mean/Interc. 5.840000 0.076217 76.62322 0.000000 5.690096 5.989904 5.840000 0.076217 5.690096 5.989904
(1)malunggay -0.102222 0.152434 -0.67060 0.502921 -0.402030 0.197586 -0.051111 0.076217 -0.201015 0.098793
(2)sayote -0.020000 0.152434 -0.13120 0.895690 -0.319808 0.279808 -0.010000 0.076217 -0.159904 0.139904
(3)squash 0.275556 0.152434 1.80770 0.071516 -0.024253 0.575364 0.137778 0.076217 -0.012126 0.287682
(4)pepper 0.197778 0.152434 1.29746 0.195331 -0.102030 0.497586 0.098889 0.076217 -0.051015 0.248793
(5)garlic 0.013333 0.152434 0.08747 0.930349 -0.286475 0.313142 0.006667 0.076217 -0.143237 0.156571
(6)salt 0.620000 0.179369 3.45656 0.000615 0.267217 0.972783 0.310000 0.089684 0.133608 0.486392
(7)alugbati -0.175556 0.152434 -1.15168 0.250243 -0.475364 0.124253 -0.087778 0.076217 -0.237682 0.062126
(8)eggs -0.286667 0.152434 -1.88059 0.060862 -0.586475 0.013142 -0.143333 0.076217 -0.293237 0.006571
(9)tvp 0.035556 0.152434 0.23325 0.815703 -0.264253 0.335364 0.017778 0.076217 -0.132126 0.167682
(10)flour 0.408889 0.152434 2.68240 0.007658 0.109081 0.708697 0.204444 0.076217 0.054540 0.354349
(11)steaming time 0.153333 0.152434 1.00590 0.315163 -0.146475 0.453142 0.076667 0.076217 -0.073237 0.226571