Table 1.

Optimization of independent factors by using Box–Behnken design for the development of baked balls

Runs	Independent factors			Responses
	Wheat flour (%)	Bengal gram flour (%)	Pumpkin peel (%)	Colour	Texture	Water activity	Moisture content (%)
1	60	10	15	7.45 ± 1.04	7.25 ± 2.03	0.87 ± 1.18	33.25 ± 1.14
2	40	30	2.5	7.05 ± 1.10	5.60 ± 1.14	0.85 ± 1.12	25.7 ± 1.20
3	60	10	2.5	7.70 ± 1.14	6.31 ± 1.44	0.82 ± 1.18	24.82 ± 1.31
4	80	50	8.75	7.00 ± 1.11	6.56 ± 1.32	0.86 ± 1.24	25.60 ± 1.15
5	60	30	8.75	6.60 ± 1.12	6.55 ± 2.14	0.81 ± 1.25	22.05 ± 1.18
6	80	30	2.5	7.70 ± 1.14	6.35 ± 1.09	0.87 ± 1.11	24.01 ± 1.11
7	80	10	8.75	7.40 ± 2.08	7.10 ± 1.25	0.85 ± 1.14	23.80 ± 1.11
8	60	30	8.75	6.50 ± 1.12	6.42 ± 2.14	0.79 ± 1.25	22.64 ± 1.18
9	60	30	8.75	6.20 ± 1.12	6.35 ± 2.14	0.78 ± 1.25	23.65 ± 1.18
10	60	30	8.75	6.84 ± 1.12	6.29 ± 2.14	0.81 ± 1.25	23.74 ± 1.17
11	40	10	8.75	6.35 ± 1.18	7.35 ± 3.14	0.89 ± 2.07	26.53 ± 1.14
12	40	50	8.75	5.40 ± 2.14	6.80 ± 1.12	0.87 ± 1.14	27.60 ± 1.14
13	80	30	15	6.90 ± 1.10	6.45 ± 1.29	0.87 ± 0.23	26.60 ± 1.14
14	60	30	8.75	5.90 ± 1.12	6.92 ± 2.14	0.81 ± 1.25	24.42 ± 1.18
15	60	50	2.5	6.80 ± 2.15	6.35 ± 2.01	0.79 ± 1.37	23.54 ± 1.17
16	60	50	15	6.75 ± 0.14	6.65 ± 1.18	0.85 ± 1.19	34.80 ± 2.12
17	40	30	15	5.40 ± 1.21	6.80 ± 1.09	0.85 ± 1.14	39.29 ± 3.22