Table 5 Experimental validation of predicted values of responses obtained at optimal level and comparison with control noodles (RWF)
From: Optimization and evaluation of multigrain gluten-enriched instant noodles
Response variables | Optimized noodles (Sorghum flour; 24.61%, Soy flour; 13.23%, Gluten; 2.95%) | Control noodles (RWF) | |
|---|---|---|---|
Predicted values | Experimental values | ||
Cooking time (min) | 8 ± 0.37 | 9 ± 0.60 | 6.33 ± 1.15 |
Cooked weight (g) | 17.38 ± 0.15 | 17.30 ± 0.17 | 18.87 ± 0.55 |
Cooking loss (g/100 g) | 11.01 ± 0.58 | 11.46 ± 0.64 | 8.13 ± 0.30 |
Hardness (N) | 36.78 ± 2.43 | 37.65 ± 3.2 | 33.19 ± 6.38 |
Overall acceptability | 7.3 ± 0.28 | 7.3 ± 0.71 | 7.86 ± 0.81 |