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Table 2 Central composite design matrix with estimated values of responses

From: Optimization and evaluation of multigrain gluten-enriched instant noodles

Run

Processing parameters

Measured responses

X1 (x1)

X2 (x2)

X3 (x3)

Y 1

Y 2

Y 3

Y 4

Y 5

1

30.00 (0)

20.00 (+ 1.68)

3.00 (0)

8 ± 0.52

17.62 ± 0.72

15.40 ± 0.91

26.15 ± 2.16

6.4 ± 0.85

2

41.89 (+ 1)

12.03 (− 1)

3.59 (+ 1)

12 ± 0.20

15.60 ± 1.08

19.86 ± 0.47

30.92 ± 3.05

6.8 ± 0.73

3

41.89 (+ 1)

17.97 (+ 1)

2.41 (− 1)

10 ± 0.60

16.40 ± 0.98

20.00 ± 2.43

35.58 ± 6.19

6.7 ± 0.89

4

18.11 (− 1)

12.03 (− 1)

2.41 (− 1)

9 ± 0.62

18.09 ± 1.19

15.40 ± 1.40

37.65 ± 10.4

7.3 ± 0.71

5

50.00 (+ 1.68)

15.00 (0)

3.00 (0)

11 ± 0.57

16.24 ± 0.67

24.46 ± 0.75

38.66 ± 1.98

5.7 ± 1.36

6

41.89 (+ 1)

17.97 (+ 1)

3.59 (+ 1)

10 ± 0.64

15.95 ± 0.62

17.73 ± 4.80

46.46 ± 12.6

6.3 ± 1.32

7

30.00 (0)

15.00 (0)

3.00 (0)

8 ± 0.76

17.05 ± 1.07

12.26 ± 0.80

39.06 ± 8.90

7.3 ± 0.79

8

30.00 (0)

15.00 (0)

3.00 (0)

9 ± 0.68

17.01 ± 0.46

14.26 ± 1.52

39.06 ± 3.25

6.8 ± 1.10

9

30.00 (0)

15.00 (0)

3.00 (0)

8 ± 0.57

16.80 ± 1.51

11.93 ± 0.83

39.52 ± 14.8

7.2 ± 0.88

10

30.00 (0)

15.00 (0)

2.00 (− 1.68)

8 ± 0.20

16.16 ± 1.58

11.80 ± 2.42

37.93 ± 1.21

6.8 ± 1.40

11

18.11 (− 1)

17.97 (+ 1)

3.59 (+ 1)

10 ± 0.41

17.79 ± 0.31

12.46 ± 1.52

43.21 ± 5.70

5.8 ± 1.47

12

41.89 (+ 1)

12.03 (− 1)

2.41 (− 1)

10 ± 0.20

18.84 ± 1.63

13.20 ± 1.58

35.23 ± 3.11

6.8 ± 1.59

13

30.00 (0)

15.00 (0)

3.00 (0)

7 ± 0.20

17.85 ± 1.41

13.06 ± 3.44

36.83 ± 9.62

7.2 ± 1.53

14

10.00 (− 1.68)

15.00 (0)

3.00 (0)

10 ± 0.15

17.43 ± 0.73

12.53 ± 0.78

40.80 ± 6.05

6.9 ± 1.67

15

30.00 (0)

15.00 (0)

4.00 (+ 1.68)

8 ± 0.60

16.16 ± 0.65

7.53 ± 1.15

37.19 ± 2.04

6.4 ± 1.54

16

30.00 (0)

15.00 (0)

3.00 (0)

7 ± 0.70

16.78 ± 1.28

8.86 ± 3.36

40.07 ± 7.65

6.7 ± 1.18

17

30.00 (0)

15.00 (0)

3.00 (0)

8 ± 0.55

16.97 ± 1.54

9.13 ± 0.80

45.15 ± 2.19

7.3 ± 1.50

18

18.11 (− 1)

17.97 (+ 1)

2.41 (− 1)

9 ± 0.50

17.61 ± 1.61

10.86 ± 1.52

42.60 ± 2.05

6.3 ± 1.37

19

30.00 (0)

15.00 (0)

3.00 (0)

8 ± 0.50

17.10 ± 1.08

10.26 ± 1.28

41.12 ± 7.02

7.2 ± 1.72

20

18.11 (− 1)

12.03 (− 1)

3.59 (+ 1)

9 ± 0.75

16.25 ± 1.32

9.13 ± 0.70

28.82 ± 7.87

6.6 ± 1.75

  1. All the values are mean ± SE of three independent determinations
  2. X1 (sorghum flour, %), X2 (soy flour, %), X3 (gluten, %), Y1 (cooking time, min), Y2 (cooked weight, g), Y3 (cooking loss, g/100 g), Y4 (hardness, N), Y5 (overall acceptability)