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. 2012 May 22;51(9):2038–2045. doi: 10.1007/s13197-012-0731-y

Table 5.

Optimized levels of Shatavari root powder and yeast

SRP (%) Yeast (%) Springiness Cohesiveness(g s) Adhesiveness Chewiness (g) Hardness (g) Desirability (%)
3.00a 5.00 0.91 0.69 2725.7 2701.6 3847.3 82
3.50a 4.96 0.91 0.68 2873.9 2744.3 4144.1 78
4.55b 4.75 0.91 0.64 3188.2 2863.8 4926.3 71

aOptimized for targeted value

bOptimized for maximum SRP incorporation