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.)
Independent variables
Independent variables level
Low
Medium
High
Axial (−α)
Axial (+α)
Roasting temperature (°C)
100.0
140.0
180.0
74.68
205.32
Roasting time (min)
5.0
17.5
30.0
−2.91
37.91
pH
6.0
7.0
4.367
7.633