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

Table 4 Optimum conditions, experimental and predicted value of response at optimized conditions

Optimum Condition	Coded levels	Actual levels
Jack fruit seed flour (JFSF)	−0.09	24.87
Mung bean flour (MBF)	−1.00	20.95
Ferrous ammonium phosphate (FAP)	−1.00	0.021
Response	Predicted value	Experimental value
Bulk density	0.15	0.16 ± 0.001
Expansion ratio	3.10	3.55 ± 0.12
Hardness	19.35	18.99 ± 0.31
Color	11.82	12.15 ± 0.23
Iron	21.99	22.36 ± 0.52

ISSN: 2661-8974