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Table 4 The matrix of central composite design (CCD) and experimental data obtained for the response variables studied ( Y 1 - Y 5 ) (mean ± SD)

From: Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Treatment runs

Blocks

Independent variables

Response variables

Temperature (°C),X 1

Time (min),X 2

pH,X 3

Colour L,Y 1

Colour a,Y 2

Colour b,Y 3

Browning index,Y 4

Fracturability (g/s),Y 5

8

2

100.00

30.00

5.00

53.10 ± 0.54a

3.85 ± 0.05c

8.41 ± 0.17b

22.41 ± 0.23c

1315.48 ± 3.36b

9

2

100.00

5.00

7.00

43.85 ± 0.08d

2.19 ± 0.04e

5.32 ± 0.07e

16.50 ± 0.22d

1221.65 ± 3.23c

10

2

180.00

30.00

7.00

47.17 ± 0.45c

2.85 ± 0.12d

9.04 ± 0.29a

25.51 ± 0.71b

1546.31 ± 15.09a

11(C)

2

140.00

17.50

6.00

48.41 ± 0.39c

2.82 ± 0.07d

7.39 ± 0.07c

20.70 ± 0.19c

1289.27 ± 5.87c

12(C)

2

140.00

17.50

6.00

49.12 ± 0.29bc

2.83 ± 0.13d

7.23 ± 0.11c

19.80 ± 0.06d

1419.53 ± 20.03b

7

2

180.00

5.00

5.00

48.67 ± 0.08c

4.79 ± 0.09a

8.51 ± 0.08b

26.12 ± 0.50b

1117.77 ± 8.20d

2

1

180.00

30.00

5.00

41.71 ± 0.09d

4.97 ± 0.09a

9.76 ± 0.27a

35.18 ± 1.10a

920.68 ± 17.92e

6(C)

1

140.00

17.50

6.00

49.40 ± 0.32bc

2.79 ± 0.08d

7.33 ± 0.21c

20.06 ± 0.49c

1247.72 ± 11.96c

5(C)

1

140.00

17.50

6.00

50.78 ± 0.42b

3.00 ± 0.06d

7.98 ± 0.08c

21.28 ± 0.11c

1216.48 ± 14.16c

4

1

100.00

30.00

7.00

51.21 ± 0.41b

2.22 ± 0.02e

6.79 ± 0.15d

17.29 ± 0.24d

1147.99 ± 17.68d

3

1

180.00

5.00

7.00

49.37 ± 0.57bc

2.82 ± 0.05d

6.59 ± 0.11d

18.40 ± 0.20d

1430.61 ± 17.06b

1

1

100.00

5.00

5.00

43.82 ± 0.06d

4.41 ± 0.07b

7.02 ± 0.04d

24.68 ± 0.08b

1146.64 ± 8.53d

20(C)

3

140.00

17.50

6.00

50.54 ± 0.35b

3.22 ± 0.03d

7.52 ± 0.09c

20.65 ± 0.02c

1251.09 ± 16.27c

13

3

74.68

17.50

6.00

36.75 ± 6.37e

3.11 ± 0.14d

4.84 ± 0.15e

20.21 ± 0.56c

981.28 ± 19.17e

19(C)

3

140.00

17.50

6.00

49.10 ± 0.32bc

2.93 ± 0.06d

7.27 ± 0.04c

20.27 ± 0.25c

1302.49 ± 16.28b

17

3

140.00

17.50

4.37

51.76 ± 1.03b

4.18 ± 0.08b

8.49 ± 0.31b

23.69 ± 0.24b

1215.75 ± 16.54c

16

3

140.00

37.91

6.00

45.53 ± 0.49d

2.61 ± 0.03de

7.06 ± 0.21d

20.91 ± 0.33c

991.15 ± 5.14e

18

3

140.00

17.50

7.63

50.49 ± 0.54b

1.51 ± 0.03f

7.42 ± 0.12c

24.86 ± 0.12b

1679.96 ± 23.81a

15

3

140.00

-2.91

6.00

51.06 ± 0.37b

2.37 ± 0.11e

6.74 ± 0.25d

17.46 ± 0.84d

518.60 ± 10.11f

14

3

205.32

17.50

6.00

42.88 ± 1.29d

5.11 ± 0.18a

10.06 ± 0.44a

34.93 ± 0.93a

665.62 ± 12.26f

  1. (C): Centre point.
  2. Coded forms for response variables X 1 : Roasting temperature; X 2 : Roasting time; X 3 : pH.
  3. a-f: Means with different superscripts along the same column are significantly different (P <0.05).