Table 1. Plackett-Burman design for the identification of significant variables on the formulation of a perilla-canola oil (o/w) emulsion and responses.
| Run | Variablesa | Responses | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PGPR (%) | FG (%) | SPI (%) | SC (%) | CR (%) | IN (%) | STPP (%) | pH | L* | a* | b* | G’ (Pa) | G” (Pa) | CI% | |
| 1 | 1 (3.2) | –1 (0) | 1(5) | –1 (0) | –1 (0) | –1 (0) | 1(1) | 8.75 | 84.1 | –1.17 | 19.5 | 0.92 | 3.76 | 3.33 |
| 2 | 1 (3.2) | 1(1) | –1(2) | 1(1) | –1 (0) | –1 (0) | –1 (0) | 7.56 | 73.9 | –2.82 | 22.6 | 0.07 | 0.31 | 0.00 |
| 3 | –1 (0) | 1(1) | 1(5) | –1 (0) | 1(1) | –1 (0) | –1 (0) | 7.64 | 64.2 | –1.25 | 21.7 | 33.2 | 172.8 | 50.0 |
| 4 | 1 (3.2) | –1 (0) | 1(5) | 1(1) | –1 (0) | 1(3) | –1 (0) | 7.85 | 77.8 | –1.06 | 18.9 | 0.94 | 5.06 | 3.33 |
| 5 | 1 (3.2) | 1(1) | –1(2) | 1(1) | 1(1) | –1 (0) | 1(1) | 8.62 | 76.2 | –2.31 | 24.5 | 0.81 | 4.24 | 0.00 |
| 6 | 1 (3.2) | 1(1) | 1(5) | –1 (0) | 1(1) | 1(3) | –1 (0) | 7.31 | 58.0 | –1.43 | 21.0 | 119.6 | 414.7 | 0.00 |
| 7 | –1 (0) | 1(1) | 1(5) | 1(1) | –1 (0) | 1(3) | 1(1) | 7.77 | 48.3 | –2.01 | 17.4 | 102.6 | 159.6 | 50.0 |
| 8 | –1 (0) | –1 (0) | 1(5) | 1(1) | 1(1) | –1 (0) | 1(1) | 8.39 | 67.3 | –1.00 | 23.8 | 389.5 | 867.5 | 50.0 |
| 9 | –1 (0) | –1 (0) | –1(2) | 1(1) | 1(1) | 1(3) | –1 (0) | 7.70 | 70.3 | –1.56 | 22.1 | 9.03 | 41.4 | 50.0 |
| 10 | 1 (3.2) | –1 (0) | –1(2) | –1 (0) | 1(1) | 1(3) | 1(1) | 7.89 | 81.7 | –1.62 | 21.4 | 0.77 | 3.95 | 3.33 |
| 11 | –1 (0) | 1(1) | –1(2) | –1 (0) | –1 (0) | 1(3) | 1(1) | 8.92 | 58.0 | –2.00 | 19.7 | 0.18 | 0.73 | 8.33 |
| 12 | –1 (0) | –1 (0) | –1(2) | –1 (0) | –1 (0) | –1 (0) | –1 (0) | 8.17 | 76.8 | –2.64 | 21.2 | 0.01 | 0.01 | 8.33 |
| 13–15b | 0 (1.6) | 0 (0.5) | 0 (3.5) | 0 (0.5) | 0 (0.5) | 0 (1.5) | 0 (0.5) | 8.38±0.20 | 69.9±0.46 | –1.91±0.09 | 22.4±0.25 | 2.42±1.25 | 11.6±1.95 | 8.33±0.00 |
a PGPR, polyglycerol polyricinoleate; FG, fish gelatin; SPI, soy protein isolate; SC, sodium caseinate; CR, carrageenan; IN, inulin; STPP, sodium tripolyphosphate; G’, storage modulus; G”, loss modulus; CI%, creaming index.
b Responses are presented as mean±standard deviation.