Table 1.

Experimental design for the manufacture of biscuits from RWF and millet

Code for the values	Processing parameters and values
	Blend ratio,% RWF	Baking time, min	Baking temperature, °C
−1.68	63.2	3.3	166.6
−1	70	4	170
0	80	5	175
+1	90	6	180
+1.68	96.8	6.7	183.4
No. of experiments	Coded processing parameters
	X1	X2	X3
8	±1	±1	±1
2	±1.68	0	0
2	0	±1.68	0
2	0	0	±1.68
6	0	0	0
20 = Total number of experiments

Code ‘0’ is for centre point of the parameter range investigated, ‘±1’ for factorial points and ‘±1.682’ for augmented points; X₁, blend ratio; X₂, baking time; X₃, baking temperature.