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Table 2 Experimental design for iron rich extruded snack with independent variables, experimental and predicted values of responses

From: Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

Run

Independent Variable

Response

JFSF a

(%)

MBF b

(%)

FAP c

(%)

BDd

(g/cm3)

Expansion ratio

Hardness

(N)

Colour

(∆E)

Iron

(mg/100 g)

1

18.11

9.05

0.009

0.131

3.358

17.32

10.61

12.26

2

30

15

0.015

0.162

2.974

20.23

12.88

17.47

3

30

15

0.015

0.164

2.97

20.34

12.87

17.31

4

10

15

0.015

0.112

3.591

14.69

10.24

15.93

5

30

15

0.015

0.166

2.965

20.31

12.86

17.41

6

41.89

9.05

0.021

0.205

2.731

22.33

14.33

22.57

7

30

15

0.015

0.161

2.979

20.25

12.88

17.49

8

18.11

20.95

0.009

0.128

3.365

17.24

10.51

11.09

9

41.89

20.95

0.009

0.216

2.687

25.61

14.29

12.11

10

30

15

0.025

0.161

2.976

20.15

12.87

24.45

11

41.89

20.95

0.021

0.217

2.685

25.42

14.24

21.17

12

18.11

20.95

0.021

0.135

3.35

17.38

10.48

22.36

13

30

25

0.015

0.171

2.963

21.31

12.16

17.74

14

30

15

0.015

0.164

2.971

20.34

12.86

17.41

15

30

5

0.015

0.153

3.233

18.62

12.91

15.89

16

41.89

9.05

0.009

0.207

2.726

22.45

14.38

10.97

17

30

15

0.005

0.162

2.975

20.25

12.91

6.03

18

30

15

0.015

0.162

2.974

20.23

12.88

17.48

19

18.11

9.05

0.021

0.13

3.362

17.29

10.57

21.52

20

50

15

0.015

0.229

2.615

26.15

14.57

17.08

  1. a JFSF Jackfruit seed flour
  2. b MBF Mung bean flour
  3. c FAP Ferrous Ammonium Phosphate
  4. d BD Bulk density
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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