Table 2.

Experimental design of a simplex-type lattice mixture for the formulation of cookies in actual proportions of the ingredients and pseudocomponents in the mixture and average values of the variables of colour, hardness and specific volume

Proportion of ingredients in the mixture							Response
Percentage of added ingredients in F				Amount of ingredients (g)			Y1	Y2	Y3	Y4	Y5
	QF (x1)	QFL (x2)	CS (x3)	QF (x1)	QFL (x2)	CS (x3)				(N)	(cm3.g−1)
1	1	0	0	252.00	-	-	4.65	32.27	61.54	51.11	0.80
2	0	1	0	-	252.00	-	4.66	30.55	60.66	70.14	1.63
3	0	0	1	-	-	252.00	−3.33	23.22	89.76	8.67	1.57
4	0.33	0.67	0	83.16	168.84	-	5.48	34.49	64.59	44.05	0.76
5	0.33	0	0.67	83.16	-	168.84	4.99	31.81	70.61	9.56	0.85
6	0	0.33	0.67	-	83.16	168.84	1.55	27.97	75.65	19.67	2.27
7	0.67	0.33	0	168.84	83.16	-	8.61	32.94	59.10	75.74	0.81
8	0.67	0	0.33	168.84	-	83.16	8.54	33.61	60.98	70.40	0.83
9	0	0.67	0.33	-	168.84	83.16	7.07	32.28	64.13	50.92	1.88
10	0.33	0.33	0.34	83.92	83.92	84.17	10.02	34.10	58.02	59.83	0.98
11	0.67	0.17	0.17	168.84	41.58	41.58	4.64	31.41	61.23	66.68	0.92
12	0.17	0.67	0.17	41.58	168.84	41.58	4.36	33.54	64.72	42.57	0.90
13	0.17	0.17	0.67	41.58	41.58	168.84	4.38	30.50	72.58	13.38	1.83
14	0.33	0.33	0.33	83.92	83.92	84.17	4.57	34.06	58.98	54.94	0.97

F, Formulations generated by the experimental design of mixtures; QF, quinoa flour; QFL, quinoa flakes; CS, Corn starch; Y₁ colour a*, Y₂ colour b*, Y₃ colour L*, Y₄ hardness, Y₅ specific volume