Table 2.

Central Composite Rotatable Design of independent variables and response of dependent variables for preparation of long-arm octopus Jangjorim.

Run Number		Blending Ratio (%, w/w)			Independent Variables				Dependent Variables
					Uncoded Values		Coded Values
		A	B	C	X 1	X 2	X 1	X 2	Y 1	Y 2	Y 3
Fractional factorial design (4 points)	1	17.8	10.7	71.5	−1	−1	0.22	0.15	49.3	8.59	3.2
	2	52.7	6.2	41.1	+1	−1	1.12	0.15	27.6	10.75	3.5
	3	17.8	37.8	44.4	−1	+1	0.22	0.85	34.9	7.11	2.7
	4	52.8	21.7	25.5	+1	+1	1.12	0.85	22.7	10.34	2.9
Axial portion (4 points)	5	2.9	32.4	64.7	−1.414	0	0.03	0.50	44.0	6.86	2.9
	6	56.6	14.5	28.9	+1.414	0	1.30	0.50	25.1	11.28	3.3
	7	40.0	0.3	59.7	0	−1.414	0.67	0.01	37.3	9.08	3.1
	8	40.0	29.9	30.1	0	+1.414	0.67	0.99	26.7	9.79	2.6
Center points (3 points)	9	40.0	20.0	40.0	0	0	0.67	0.50	27.1	10.61	4.5
	10	40.0	20.0	40.0	0	0	0.67	0.50	27.8	10.29	4.5
	11	40.0	20.0	40.0	0	0	0.67	0.50	26.8	11.10	4.2

X₁, A/(B + C); X₂, B/C; A, water; B, starch syrup; C, soy sauce; Y₁: hardness (×1000 N/m²), Y₂: salinity (g/100 g), Y₃: sensory taste (points).