Table 2.
Experimental design and responses for fish patties
| Run | Variables | Yield | Textural properties | Colour properties | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| X1 | X2 | Y1 | Y2 | Y3 | Y4 | Y5 | Y6 | Y7 | Y8 | |
| RP* | 15 | 10 | 95.90 | 15.01 | 0.62 | 4.80 | 44.84 | 68.28 | 1.34 | 14.38 |
| 1** | 0 | 0 | 79.28 | 15.81 | 0.62 | 4.15 | 41.09 | 65.43 | 6.23 | 15.20 |
| 2A*** | 30 | 5 | 90.24 | 8.95 | 0.55 | 5.49 | 26.94 | 72.46 | 0.50 | 17.78 |
| 2B | 30 | 5 | 81.63 | 4.30 | 0.56 | 3.31 | 7.94 | 73.81 | 5.98 | 17.25 |
| 2C | 30 | 5 | 86.15 | 7.08 | 0.45 | 3.71 | 11.91 | 69.94 | 5.38 | 14.03 |
| 2D | 30 | 5 | 88.84 | 5.39 | 0.41 | 3.21 | 7.04 | 67.26 | 5.25 | 15.00 |
| 3A | 0 | 10 | 91.56 | 16.00 | 0.49 | 7.20 | 57.20 | 69.63 | 0.73 | 16.34 |
| 3B | 0 | 10 | 92.45 | 19.82 | 0.61 | 4.29 | 51.89 | 67.31 | 7.04 | 20.87 |
| 3C | 0 | 10 | 89.31 | 20.07 | 0.57 | 3.65 | 41.17 | 64.69 | 7.48 | 17.46 |
| 3D | 0 | 10 | 93.42 | 20.57 | 0.48 | 4.10 | 40.34 | 62.51 | 6.86 | 16.16 |
| 4A | 15 | 10 | 93.78 | 15.44 | 0.54 | 6.29 | 53.08 | 71.63 | 0.50 | 15.91 |
| 4B | 15 | 10 | 93.29 | 16.13 | 0.61 | 4.39 | 43.57 | 71.47 | 7.38 | 20.73 |
| 4C | 15 | 10 | 91.37 | 18.14 | 0.50 | 3.89 | 35.01 | 68.11 | 6.66 | 16.46 |
| 4D | 15 | 10 | 93.26 | 9.22 | 0.38 | 3.65 | 12.92 | 64.36 | 6.13 | 15.81 |
| 5 | 30 | 0 | 72.85 | 3.54 | 0.45 | 3.65 | 5.74 | 74.33 | 4.80 | 15.85 |
| 6A | 15 | 5 | 90.89 | 11.13 | 0.50 | 5.13 | 28.30 | 73.98 | 0.64 | 14.50 |
| 6B | 15 | 5 | 86.45 | 9.15 | 0.62 | 4.26 | 22.92 | 68.09 | 7.15 | 17.83 |
| 6C | 15 | 5 | 87.09 | 14.69 | 0.61 | 4.21 | 37.19 | 67.24 | 5.75 | 15.55 |
| 6D | 15 | 5 | 91.97 | 7.60 | 0.43 | 3.34 | 10.96 | 67.51 | 5.29 | 14.20 |
| 7A | 0 | 5 | 89.97 | 12.01 | 0.46 | 5.37 | 27.00 | 72.64 | 0.48 | 16.14 |
| 7B | 0 | 5 | 85.01 | 13.03 | 0.56 | 4.42 | 33.10 | 67.98 | 7.60 | 17.66 |
| 7C | 0 | 5 | 85.17 | 17.95 | 0.55 | 4.21 | 42.04 | 62.51 | 7.66 | 16.75 |
| 7D | 0 | 5 | 90.11 | 12.99 | 0.43 | 4.34 | 23.98 | 65.73 | 6.61 | 16.31 |
| 8A | 30 | 10 | 91.98 | 10.48 | 0.49 | 6.36 | 32.63 | 75.80 | 0.41 | 15.06 |
| 8B | 30 | 10 | 91.71 | 5.12 | 0.54 | 4.08 | 11.34 | 72.29 | 6.18 | 18.83 |
| 8C | 30 | 10 | 88.39 | 7.64 | 0.47 | 3.66 | 12.16 | 70.11 | 5.64 | 13.85 |
| 8D | 30 | 10 | 90.46 | 4.84 | 0.39 | 3.27 | 5.13 | 65.25 | 6.71 | 16.00 |
| 9 | 15 | 0 | 83.14 | 9.47 | 0.52 | 3.90 | 18.76 | 68.43 | 6.54 | 17.04 |
Variables: X1 = Water content (g/100 g of sample); X2 = Flour Content (g/100 g of sample)
Responses: Y1 = Cooking yield (%); Y2 = Hardness (N); Y3 = Cohesiveness (−); Y4 = Springiness (mm); Y5 = Chewiness (N.mm); Y6 = Lightness (L*); Y7 = Redness (a*); Y8 = Yellowness (b*)
*RP: Reference Patty was formulated with wheat flour
**Run 1, fish patty without added water or flour was assumed as control
***Flours used in experiments were (A) Rice, (B) Corn, (C) Amaranth, (D) Quinoa, and (E) Wheat