Table 1.
Central composite design arrangement and experimental result for the respo-e variables of heat treated soybean
| Independent variables | Dependent variables | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Xtw | Timea | Tb | Xfw | Urease | L* | a* | b* | PS | DPS% |
| 0.073 | 7.5 | 130 | 0.055 ± 0.004 | 0.28 ± 0.02 | 88.48 ± 1.68 | 0.43 ± 0.01 | 20.23 ± 0.40 | 0.020 ± 0.001 | 17.09 |
| 0.100 | 3.0 | 140 | 0.062 ± 0.006 | 0.50 ± 0.03 | 87.43 ± 0.88 | −0.57 ± 0.90 | 19.70 ± 0.90 | 0.028 ± 0.001 | 23.45 |
| 0.100 | 3.0 | 120 | 0.072 ± 0.003 | 2.06 ± 0.15 | 87.62 ± 1.14 | −0.45 ± 0.00 | 21.11 ± 0.63 | 0.061 ± 0.002 | 51.96 |
| 0.100 | 12.0 | 120 | 0.058 ± 0.001 | 1.76 ± 0.09 | 88.04 ± 0.44 | 0.00 ± 0.00 | 20.69 ± 0.10 | 0.023 ± 0.001 | 19.26 |
| 0.100 | 12.0 | 140 | 0.046 ± 0.003 | 0.07 ± 0.01 | 84.21 ± 1.68 | 2.49 ± 0.05 | 22.10 ± 0.44 | 0.005 ± 0.000 | 4.20 |
| 0.140 | 7.5 | 130 | 0.079 ± 0.005 | 0.25 ± 0.03 | 87.06 ± 1.39 | −0.06 ± 0.00 | 20.97 ± 0.34 | 0.027 ± 0.001 | 22.62 |
| 0.140 | 7.5 | 113 | 0.087 ± 0.004 | 2.01 ± 0.13 | 87.69 ± 0.88 | −0.60 ± 0.01 | 20.97 ± 0.21 | 0.044 ± 0.002 | 37.88 |
| 0.140 | 7.5 | 147 | 0.056 ± 0.001 | 0.02 ± 0.01 | 86.30 ± 1.04 | 1.85 ± 0.02 | 21.15 ± 0.25 | 0.003 ± 0.000 | 2.29 |
| 0.140 | 7.5 | 130 | 0.074 ± 0.007 | 0.24 ± 0.02 | 87.91 ± 1.76 | −0.26 ± 0.00 | 19.54 ± 0.39 | 0.024 ± 0.001 | 20.43 |
| 0.140 | 7.5 | 130 | 0.067 ± 0.006 | 0.24 ± 0.02 | 87.23 ± 0.44 | −0.08 ± 0.00 | 20.48 ± 0.10 | 0.024 ± 0.001 | 20.45 |
| 0.140 | 7.5 | 130 | 0.073 ± 0.007 | 0.21 ± 0.01 | 86.72 ± 1.47 | 0.08 ± 0.00 | 20.71 ± 0.37 | 0.025 ± 0.001 | 21.41 |
| 0.140 | 15.1 | 130 | 0.055 ± 0.006 | 0.15 ± 0.01 | 86.52 ± 1.21 | 0.96 ± 0.01 | 19.07 ± 0.27 | 0.016 ± 0.001 | 13.91 |
| 0.180 | 3.0 | 120 | 0.120 ± 0.005 | 1.99 ± 0.13 | 85.90 ± 0.94 | −0.84 ± 0.00 | 22.18 ± 0.24 | 0.048 ± 0.002 | 41.23 |
| 0.180 | 3.0 | 140 | 0.122 ± 0.005 | 0.26 ± 0.02 | 86.14 ± 1.72 | −0.72 ± 0.00 | 21.21 ± 0.45 | 0.031 ± 0.001 | 25.99 |
| 0.180 | 12.0 | 120 | 0.087 ± 0.003 | 1.17 ± 0.08 | 86.98 ± 1.74 | 0.15 ± 0.00 | 21.44 ± 0.43 | 0.023 ± 0.001 | 19.43 |
| 0.180 | 12.0 | 140 | 0.049 ± 0.001 | 0.05 ± 0.00 | 84.35 ± 0.93 | 2.29 ± 0.03 | 22.14 ± 0.24 | 0.001 ± 0.000 | 0.98 |
| 0.207 | 7.5 | 130 | 0.116 ± 0.003 | 0.24 ± 0.02 | 85.73 ± 0.77 | −0.21 ± 0.00 | 21.09 ± 0.19 | 0.020 ± 0.001 | 16.83 |
| 0.140 | Untreated | 0.113 ± 0.006 | 2.11 ± 0.20 | 85.80 ± 1.20 | −0.90 ± 0.01 | 23.42 ± 0.33 | 0.117 ± 0.005 | 100 | |
Xtw: initial soybean moisture (g/g); Xft: moisture content of soybean after treatment (g/g); Urease: Urease activity (pH difference); L*, a* and b*: color parameters; PS: Protein Solubility; DPS%: heat-treated sample PS x 100/non-treated sample PS; a treatment time (min); b temperature of the air entering the fluidization chamber (°C)