Table 1.
Experimental ranges and levels of independent variables used in RSM in terms of actual and coded factors for potato stuffed parothas
| Coded levels | |||||
|---|---|---|---|---|---|
| Independent variables | +1.41 | +1 | 0 | −1 | −1.41 |
| Dough (X1) | 77.07 | 75 | 85 | 65 | 62.92 |
| Stuffing (X2) | 37.07 | 35 | 30 | 25 | 22.92 |