Table 2. Hadamard Matrix Used for the Experimental Study^a.

sample	X1	X2	X3	X4	X5	X6	Y
1	+1 (75:25)	+1 (60)	+1 (5)	–1 (80)	+1 (60)	–1 (0%)	Y1
2	+1 (75:25)	+1 (60)	–1 (0)	+1 (100)	–1 (30)	–1 (0%)	Y2
3	+1 (75:25)	–1 (30)	+1 (5)	–1 (80)	–1 (30)	+1 (5%)	Y3
4	–1 (25:75)	+1 (60)	–1 (0)	–1 (80)	+1 (60)	+1 (5%)	Y4
5	+1 (75:25)	–1 (30)	–1 (0)	+1 (100)	+1 (60)	+1 (5%)	Y5
6	–1 (25:75)	–1 (30)	+1 (5)	+1 (100)	+1 (60)	–1 (0%)	Y6
7	–1 (25:75)	+1 (60)	+1 (5)	+1 (100)	–1 (30)	+1 (5%)	Y7
8	–1 (25:75)	–1 (30)	–1 (0)	–1 (80)	–1 (30)	–1 (0%)	Y8

^aThe values in parentheses indicate each independent level’s factors, according to Table 1. The parameters are X1 (WG:Z ratio), X2 (glycerol content in %), X3 (water content in %), X4 (extrusion temperature in °C), X5 (extrusion speed in rpm), X6 (sodium bicarbonate content in %).