Table 1.

The predicted and actual values of ACN content, antioxidant capacity of FRB and BGS activity during fermentation

Run order	IV			DV
	pH	(°C)	NaCl (%)	Total ACN (mg CCE/g FRB)		Antioxidant capacity (mg TEAC/g FRB)		Relative activity (%)
				Actual	Predicted	Actual	Predicted	Actual	Predicted
1	3.5	45	0.5	78.50	78.15	60.00	59.99	84.08	84.08
2	3.5	35	0.5	82.10	79.70	61.00	60.99	84.34	84.34
3	4.0	40	0.5	100.30c	100.88	70.50b	70.10	99.90b	98.54
4	4.5	40	0.6	95.50	92.78	67.10	67.33	90.70	90.70
5	4.0	40	0.5	100.00e	100.88	71.00a	70.10	97.20e	98.54
6	4.5	45	0.5	82.50	83.05	62.50	62.26	86.13	86.13
7	4.5	40	0.4	91.70	92.78	64.50	64.25	89.56	89.56
8	4.5	35	0.5	83.50	84.60	63.00	63.26	86.39	86.39
9	4.0	45	0.4	90.00	91.15	64.00	63.78	88.83	88.83
10	4.0	35	0.4	91.00	92.70	65.00	65.24	89.09	89.09
11	4.0	40	0.5	100.50b	100.88	69.50d	70.10	98.10c	98.54
12	4.0	40	0.5	104.50a	100.88	69.50d	70.10	100.00a	98.54
13	3.5	40	0.4	86.00	87.88	64.00	64.24	87.51	87.51
14	3.5	40	0.6	87.00	87.88	63.00	63.25	88.65	88.65
15	4.0	35	0.6	93.10	92.70	67.00	66.51	90.23	90.23
16	4.0	40	0.5	100.20d	100.88	70.00c	70.10	97.50d	98.54
17	4.0	45	0.6	92.50	91.15	65.50	65.51	89.97	89.97

IV independent variables, DV dependent variable, FRB fermented rice bran

^a–eThe values of replicates of five combinations of the center points (run order no. 3, 5, 11, 12, and 16) showed no significant difference