Exploration of Foods and Foodomics

Table 4. Response models summarize ANOVA statistics, fit statistics, and equations in terms of the coded component.

Response	Equation	Model type	F-value (sequential p-value)	CV%	R²	Adj-R²	Pred-R²	Adeq precision	Residual error	PRESS
Taste	Y1 = 8.10A + 7.18B	Linear	36.91 (0.0090)	1.57	0.9248	0.8998	0.865	12.1502	0.0143	0.0772
Flavor	Y2 = 7.80A + 7.50B + 2.17AB + 2.93AB(A – B)	Cubic	1,278.33 (0.0206)	0.1509	0.9997	0.9990	0.9607	84.8554	0.0001	0.0215
Mouthfeel	Y3 = 8.30A + 6.58B + 1.94AB	Quadratic	163.50 (0.0061)	1.03	0.9939	0.9878	0.9620	28.0076	0.0063	0.0785
Appearance	Y4 = 7.92A + 6.80B	Linear	84.00 (0.0027)	1.31	0.9655	0.9540	0.8767	18.3303	0.0093	0.1002
Overall acceptability	Y5 = 8.01A + 6.97B + 1.37AB	Quadratic	59.26 (0.0166)	1.06	0.9834	0.9668	0.8514	16.5626	0.0066	0.1177

Return to article view

ANOVA: analysis of variance; CV: coefficient of variation; PRESS: predicted residual error sum of squares.

Supplementary materials

The supplementary materials for this article are available at: https://www.explorationpub.com/uploads/Article/file/1010167_sup_1.pdf.

Declarations

Author contributions

AK: Conceptualization, Investigation, Formal analysis, Visualization, Writing—original draft, Writing—review & editing. SSM: Investigation, Writing—original draft. RK: Conceptualization, Supervision, Writing—review & editing. RM: Conceptualization, Writing—review & editing. BP: Conceptualization, Supervision. SK: Conceptualization, Formal analysis, Supervision, Validation. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

The study was conducted in accordance with the Declaration of Helsinki and approved by the Institutional Ethical Committee (Maharishi Markandeshwar Institute of Medical Sciences and Research, Mullana, India, Project No. IEC-3343, dated 08/03/2025).

Consent to participate

Written consent was obtained from all the subjects after the procedure was explained to them.

Consent to publication

Not applicable.

Availability of data and materials

All relevant data supporting the findings of this study are provided as a Supplementary materials.

Funding

Not applicable.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Vermeulen SJ, Park T, Khoury CK, Béné C. Changing diets and the transformation of the global food system. Ann N Y Acad Sci. 2020;1478:3–17. [DOI] [PubMed] [PMC]

Wendin KM, Nyberg ME. Factors influencing consumer perception and acceptability of insect-based foods. Curr Opin Food Sci. 2021;40:67–71. [DOI]

Jürkenbeck K, Spiller A. Importance of sensory quality signals in consumers’ food choice. Food Qual Preference. 2021;90:104155. [DOI]

Short EC, Kinchla AJ, Nolden AA. Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance. Foods. 2021;10:725. [DOI] [PubMed] [PMC]

Ponte LGS, Ribeiro SF, Pereira JCV, Antunes AEC, Bezerra RMN, Da Cunha DT. Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods. Food Rev Int. 2025;41:1738–56. [DOI]

Kumar A, Yadav S, Tomar D, Pramanik J, Batta K. Consumer food perception. In: Rahul M, Arun KP, Raquel PFG, editors. Sensory science applications for food production. 1st ed. Hershey (PA): IGI Global Scientific Publishing; 2024. pp. 224–48.

India ready-to-cook food market to grow with a CAGR of 16.41% through 2030F [Internet]. c2019–2026 [cited 2025 Oct 15]. Available from: https://www.techsciresearch.com/news/11976-india-ready-to-cook-food-market.html

Kumar A, Pramanik J, Jangra A, Prajapati B, Kumar S, Mehra R. Nourishment beyond grains: unveiling the multifaceted contributions of millets to United Nations Sustainable Development Goals. Z Naturforsch C J Biosci. 2024;80:151–62. [DOI] [PubMed]

Kumar A, Shah NN, Chorawala MR, Kaushik R, Prajapati B, Mehra R. Exploring the Molecular Pathways Underlying the Anti-Diabetic Effects of Millets. Food Saf Health. 2025;3:300–14. [DOI]

10.

Arora L, Aggarwal R, Dhaliwal I, Gupta OP, Kaushik P. Assessment of sensory and nutritional attributes of foxtail millet-based food products. Front Nutr. 2023;10:1146545. [DOI] [PubMed] [PMC]

11.

Luthfiyanti R, Herminiati A, Prabowo HM, Achyadi NS, Andriansyah RCE, Manalu LP. Optimizing the process of instant porridge products enriched by inulin with response surface methodology. AIP Conf Proc. 2024;3055:030013. [DOI]

12.

Hymavathi TV, Robert P, Thejasri V, Jyosthna E, Wang HY. Proximate composition and glycemic index profiling of differently composed nutri-cereal biscuits. Int Res J Pure Appl Chem. 2020;21:39–46. [DOI]

13.

Kumari D, Chandrasekara A, Athukorale P, Shahidi F. Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults. Food Prod Process Nutr. 13. [DOI]

14.

Squeo G, De Angelis D, Leardi R, Summo C, Caponio F. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods. 2021;10:1128. [DOI] [PubMed] [PMC]

15.

Ashenafi N, Mezgebe AG, Leka E. Optimization of amount of spices, roasting temperature and time for field pea (PisumSativum) Shiro flour using response surface methodology. Appl Food Res. 2023;3:100257. [DOI]

16.

Kumar SR, Sadiq MB, Singh G, Anal AK. Formulation of nutritional and ready to mix gluten-free porridge from proso millet (Panicum miliaceum) little millet (Panicum sumatrense) and legume faba bean (Vicia faba). J Food Sci Technol. 2022;59:2821–9. [DOI] [PubMed] [PMC]

17.

Mandge HM, Sharma S, Dar BN. Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties. J Food Sci Technol. 2014;51:97–103. [DOI] [PubMed] [PMC]

18.

Larmond E. Laboratory methods for sensory evaluation of food. Ottawa: Department of Agriculture Canada; 1977.

19.

Gajera HP, Kapopara MB, Patel VH. Application of peanut butter to improve fatty acid composition of biscuits. J Food Sci Technol. 2010;47:285–9. [DOI] [PubMed] [PMC]

20.

The effect of oats containing 1.4g beta glucan on fecal bacterial population(s) and plasma cholesterol in healthy adults with elevated cholesterol levels [Internet]. [cited 2025 Oct 15]. Available from: https://clinicaltrials.gov/study/NCT03450395

21.

Wolever TMS, van Klinken BJ, Spruill SE, Jenkins AL, Chu Y, Harkness L. Effect of serving size and addition of sugar on the glycemic response elicited by oatmeal: A randomized, cross-over study. Clin Nutr ESPEN. 2016;16:48–54. [DOI] [PubMed]

22.

Taromsari A, Ghiassi Tarzi B. Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design. Food Sci Nutr. 2024;12:10734–55. [DOI] [PubMed] [PMC]

23.

Bala M, Handa S, D M, Singh RK. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon. 2020;6:e05471. [DOI] [PubMed] [PMC]

24.

Carr RL. Evaluating flow properties of solids. Chem Eng. 1965;72:163–8.

25.

Hausner H. Friction conditions in a mass of metal powder. Brooklyn (NY): Polytechnic Institute of Brooklyn; 1967:3;7–13.

26.

Kadan RS, Bryant RJ, Miller JA. Effects of milling on functional properties of rice flour. J Food Sci. 2008;73:E151–4. [DOI] [PubMed]

27.

AOAC. Official methods of analysis. 18th ed. Gaithersburg (MD): Association of Official Analytical Chemists; 2005.

28.

Mekonnen WE, Augchew ED, Terefe ZK. Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.). Int J Food Sci. 2024;2024:2352758. [DOI] [PubMed] [PMC]

29.

Little AC. A research note off on a tangent. J Food Sci. 1975;40:410–1. [DOI]

30.

The role of the glycemic index in food choice [Internet]. [cited 2025 Oct 15]. Available from: https://www.fao.org/4/w8079e/w8079e0a.htm

31.

Bora P, Ragaee S, Marcone M. Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products. Food Chem. 2019;274:718–25. [DOI] [PubMed]

32.

The University of Sydney. GI search [Internet]. [cited 2025 Nov 22]. Available from: https://glycemicindex.com/gi-search/

33.

Hussain A. Characterization and storage studies of instant multigrain porridge made from underutilised crops of Ladakh. Int J Food Ferment Technol. 2020;10:119–27.

34.

Gunaratna NS, Bosha T, Belayneh D, Fekadu T, De Groote H. Women’s and children’s acceptance of biofortified quality protein maize for complementary feeding in rural Ethiopia. J Sci Food Agric. 2016;96:3439–45. [DOI] [PubMed]

35.

Cochran WG. Sampling techniques. 3rd ed. New York: John Wiley & Sons; 1977.

36.

Hamdani AM, Wani IA, Bhat NA. Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol. 2019;135:46–61. [DOI] [PubMed]

37.

Li W, Cao F, Fan J, Ouyang S, Luo Q, Zheng J, et al. Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocolloids. 2014;40:237–44. [DOI]

38.

Gomez MH, Aguilera JM. Changes in the starch fraction during extrusion-cooking of corn. J Food Sci. 1983;48:378–81. [DOI]

39.

Tan C, Wei H, Zhao X, Xu C, Zhou Y, Peng J. Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats. Nutrients. 2016;8:615. [DOI] [PubMed] [PMC]

40.

Nakorn KN, Tongdang T, Sirivongpaisal P. Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content. Starch Stärke. 2009;61:101–8. [DOI]

41.

Mahgoub SA, Mohammed AT, Mobarak E. Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean. FNS. 2020;11:1078–95. [DOI]

42.

Subedi S, Suttisansanee U, Kettawan A, Chupeerach C, Khemthong C, Thangsiri S, et al. Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx. Nutrients. 2022;14:4070. [DOI] [PubMed] [PMC]

43.

Hoover R, Sosulski F. Effect of cross-linking on functional properties of legume starches. Starch. 1986;38:149–55. [DOI]

44.

Liu Y, Chen J, Luo S, Li C, Ye J, Liu C, et al. Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology. Carbohydr Polym. 2017;175:265–72. [DOI] [PubMed]

45.

Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, et al. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem. 2023;419:136039. [DOI] [PubMed]

46.

Budnimath SH, Bhuvaneshwari G, Ganiger VM, Jagadeesh SL, Goudar G, Patil AN, et al. Physical, reconstitution and phenolic properties of instant drink mix prepared with Moringa oleifera leaf, raw banana and whey protein concentrate. Meas Food. 2023;11:100108. [DOI]

47.

Ueda JM, Morales P, Fernández-Ruiz V, Ferreira A, Barros L, Carocho M, et al. Powdered Foods: Structure, Processing, and Challenges: A Review. Appl Sci. 2023;13:12496. [DOI]

48.

Nantel G. Carbohydrates in human nutrition [Internet]. [cited 2025 Nov 22]. Available from: https://www.fao.org/4/x2650t/x2650t02.htm

49.

Waghmare R, Memon N, Gat Y, Gandhi S, Kumar V, Panghal A. Jackfruit seed: an accompaniment to functional foods. Braz J Food Technol. 2019;22:e2018207. [DOI]

50.

A Brief Note on Nutrient Requirements for Indians, the Recommended Dietary Allowances (RDA) and the Estimated Average Requirements (EAR), ICMR - NIN, 2020 [Internet]. [cited 2025 Nov 22]. Available from: https://www.nin.res.in/rdabook/brief_note.pdf

51.

Jacob J, Krishnan V, Antony C, Bhavyasri M, Aruna C, Mishra K, et al. The nutrition and therapeutic potential of millets: an updated narrative review. Front Nutr. 2024;11:1346869. [DOI] [PubMed] [PMC]

52.

Ioniță-Mîndrican CB, Ziani K, Mititelu M, Oprea E, Neacșu SM, Moroșan E, et al. Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review. Nutrients. 2022;14:2641. [DOI] [PubMed] [PMC]

53.

Andrès E, Lorenzo-Villalba N, Terrade JE, Méndez-Bailon M. Fat-Soluble Vitamins A, D, E, and K: Review of the Literature and Points of Interest for the Clinician. J Clin Med. 2024;13:3641. [DOI] [PubMed] [PMC]

54.

Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods. 2021;10:3121. [DOI] [PubMed] [PMC]

55.

Park S, Heo J, Oh J, Chung SJ, Sub Kwak H. Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test. Food Qual Prefer. 2023;109:104905. [DOI] [PubMed] [PMC]

56.

Storz MA, Beckschulte K, Brommer M, Lombardo M. Current Sex Distribution of Cooking and Food Shopping Responsibilities in the United States: A Cross-Sectional Study. Foods. 2022;11:2840. [DOI] [PubMed] [PMC]

57.

Yildirim K, Saygili M, Yalcintekin T. The determinants of purchase intention and willingness to pay for cosmetics and personal care products. Mark Manage Innovations. 2021;2:11–24. [DOI]

58.

Nakano S, Washizu A. Aiming for better use of convenience food: an analysis based on meal production functions at home. J Health Popul Nutr. 2020;39:3. [DOI] [PubMed] [PMC]

59.

Ali T, Ali J. Factors affecting the consumers’ willingness to pay for health and wellness food products. J Agric Food Res. 2020;2:100076. [DOI]

60.

Wang C, Liu T, Zhu Y, Wang H, Wang X, Zhao S. The influence of consumer perception on purchase intention: Evidence from cross-border E-commerce platforms. Heliyon. 2023;9:e21617. [DOI] [PubMed] [PMC]