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Table 1 Experimental design and quality attributes of consumer ready flakes from amaranth, high-protein soymeal and modified corn starch

From: Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Std Run High-protein Soymeal Amaranth Flour Modified Corn Starch Protein Fat Fibre Taste Apperance Acceptability Index
      (g/100 g) (g/100 g) (g/100 g) (%) (%) (%)
1 10 30(− 1) 50(− 1) 10(− 1) 17.20 ± 0.13 6.93 ± 0.01 4.78 ± 0.01 89.74 ± 0.18 89.00 ± 2.05 75.00 ± 0.58
2 5 40(0) 50(−1) 10(− 1) 34.00 ± 0.42 6.90 ± 0.11 3.88 ± 0.00 87.00 ± 0.74 88.10 ± 1.78 79.68 ± 0.74
3 14 50(1) 50(−1) 10(−1) 40.00 ± 0.15 7.02 ± 0.02 3.34 ± 0.02 85.20 ± 0.54 85.20 ± 1.93 87.79 ± 1.98
4 16 30(−1) 65(0) 10(−1) 18.00 ± 0.29 6.82 ± 0.01 5.53 ± 0.05 92.10 ± 0.89 86.35 ± 1.45 90.07 ± 1.47
5 18 40(0) 65(0) 10(−1) 29.00 ± 0.41 6.85 ± 0.01 4.85 ± 0.03 90.00 ± 1.02 85.95 ± 2.09 91.50 ± 0.31
6 8 50(1) 65(0) 10(−1) 35.00 ± 0.09 7.02 ± 0.03 4.54 ± 0.04 85.30 ± 1.95 87.67 ± 2.48 96.27 ± 0.78
7 7 30(−1) 80(1) 10(−1) 15.00 ± 0.17 7.25 ± 0.11 6.00 ± 0.00 95.40 ± 2.01 85.40 ± 1.86 95.89 ± 2.19
8 12 40(0) 80(1) 10(−1) 19.00 ± 0.31 7.32 ± 0.07 5.54 ± 0.08 93.00 ± 1.89 86.66 ± 0.99 93.98 ± 2.45
9 21 50(1) 80(1) 10(−1) 22.00 ± 0.08 7.55 ± 0.04 5.45 ± 0.02 93.00 ± 2.13 90.00 ± 1.74 95.41 ± 2.19
10 22 40(0) 65(0) 10(−1) 37.00 ± 0.06 6.85 ± 0.03 4.84 ± 0.00 89.20 ± 0.75 85.95 ± 1.35 91.00 ± 1.84
11 20 40(0) 65(0) 10(−1) 37.00 ± 0.18 6.85 ± 0.03 4.84 ± 0.02 89.00 ± 1.71 85.90 ± 1.48 91.50 ± 1.78
12 3 40(0) 65(0) 10(−1) 37.00 ± 0.11 6.85 ± 0.01 4.84 ± 0.07 90.00 ± 1.95 84.00 ± 0.74 92.00 ± 1.96
13 19 40(0) 65(0) 10(−1) 37.00 ± 0.61 6.80 ± 0.01 4.84 ± 0.09 90.00 ± 2.70 85.77 ± 1.21 91.00 ± 1.39
14 9 30(−1) 50(−1) 20(1) 15.00 ± 0.04 6.88 ± 0.03 4.73 ± 0.11 89.00 ± 2.50 91.28 ± 2.18 72.00 ± 1.05
15 24 40(0) 50(−1) 20(1) 30.00 ± 0.08 6.94 ± 0.02 3.75 ± 0.00 88.00 ± 0.96 87.371.72 75.90 ± 1.74
16 13 50(1) 50(−1) 20(1) 36.00 ± 0.81 6.99 ± 0.04 3.140.02 85.00 ± 1.48 84.09 ± 1.77 84.00 ± 0.84
17 26 30(−1) 65(0) 20(1) 16.00 ± 0.45 6.82 ± 0.00 5.50 ± 0.12 86.35 ± 1.98 91.98 ± 0.78 89.50 ± 0.69
18 15 40(0) 65(0) 20(1) 28.00 ± 0.11 6.83 ± 0.01 4.74 ± 0.01 85.95 ± 1.75 89.41 ± 0.95 90.02 ± 1.85
19 25 50(1) 65(0) 20(1) 34.00 ± 0.21 7.00 ± 0.05 4.33 ± 0.13 87.68 ± 0.84 87.47 ± 0.39 94.87 ± 1.36
20 17 30(−1) 80(1) 20(1) 12.90 ± 0.03 7.24 ± 0.01 6.00 ± 0.21 85.42 ± 1.35 95.40 ± 1.25 94.00 ± 2.09
21 6 40(0) 80(1) 20(1) 18.00 ± 0.08 7.30 ± 0.02 5.45 ± 0.11 86.66 ± 1.47 93.05 ± 2.04 92.40 ± 1.78
22 1 50(1) 80(1) 20(1) 18.90 ± 0.14 7.46 ± 0.06 5.26 ± 0.02 90.03 ± 1.64 93.20 ± 1.22 92.00 ± 1.64
23 4 40(0) 65(0) 20(1) 36.00 ± 0.09 6.79 ± 0.03 4.75 ± 0.05 85.95 ± 1.69 89.20 ± 0.27 89.10 ± 1.27
24 23 40(0) 65(0) 20(1) 36.00 ± 0.10 6.78 ± 0.01 4.75 ± 0.14 85.95 ± 1.73 89.10 ± 0.75 89.50 ± 0.82
25 11 40(0) 65(0) 20(1) 36.00 ± 0.23 6.78 ± 0.00 4.75 ± 0.03 84.00 ± 2.11 91.00 ± 1.83 89.50 ± 0.97
26 2 40(0) 65(0) 20(1) 36.00 ± 0.15 6.79 ± 0.15 4.74 ± 0.28 84.00 ± 1.49 91.00 ± 2.62 89.00 ± 1.91
  1. Nutritional data are presented as mean ± standard deviation (n = 5). Sensory data are presented as mean ± standard deviation (n = 50)
  2. Experimental design was done using three-level factorial-response surface methodology (3LF-RSM) and regression analysis using Design Expert software 10.0
  3. Items in parenthesis (for high protein soymeal, amaranth flour, and modified corn starch) are values of independent variables in coded form whereas, those not in parenthesis are the actual values of the independent variables