Table 1.
Experimental design and responses of buckwheat chips
| Run | Variables | Responses | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Potato Level (%) | Frying Temp. (°C) | Frying Time (s) | Moisture content (%) | Oil Uptake (%) | L-value | a* value | b* value | Hardness (N) | OAA | |
| 1 | 0 | 160 | 50 | 5.96 | 10.23 | 51.81 | 7.27 | 21.29 | 850.24 | 6.1 |
| 2 | 25 | 160 | 40 | 8.42 | 10.21 | 49.34 | 7.41 | 20.59 | 910.23 | 6.8 |
| 3 | 50 | 170 | 40 | 7.92 | 13.61 | 46.27 | 9.35 | 20.59 | 880.76 | 6.8 |
| 4 | 50 | 160 | 50 | 8.87 | 11.72 | 47.93 | 8.47 | 23.14 | 920.65 | 7.0 |
| 5 | 0 | 170 | 40 | 5.13 | 12.04 | 49.65 | 8.97 | 16.21 | 773.94 | 6.2 |
| 6 | 25 | 170 | 50 | 7.60 | 12.38 | 47.36 | 9.45 | 20.84 | 641.46 | 8.4 |
| 7 | 25 | 160 | 60 | 7.65 | 10.60 | 48.29 | 8.01 | 25.07 | 809.42 | 7.1 |
| 8 | 50 | 180 | 50 | 7.08 | 13.62 | 45.62 | 10.54 | 25.75 | 594.23 | 6.8 |
| 9 | 0 | 180 | 50 | 5.46 | 12.42 | 49.38 | 10.15 | 22.29 | 524.89 | 6.2 |
| 10 | 0 | 170 | 60 | 5.01 | 12.37 | 50.24 | 9.27 | 19.99 | 631.23 | 6.4 |
| 11 | 25 | 170 | 50 | 7.32 | 12.42 | 47.02 | 9.46 | 21.52 | 600.23 | 8.5 |
| 12 | 25 | 180 | 60 | 7.16 | 11.73 | 46.24 | 10.86 | 25.95 | 510.89 | 6.5 |
| 13 | 25 | 170 | 50 | 7.52 | 12.38 | 46.45 | 9.37 | 21.32 | 640.65 | 8.4 |
| 14 | 50 | 170 | 60 | 7.63 | 13.65 | 46.34 | 10.39 | 22.82 | 711.02 | 7.2 |
| 15 | 25 | 170 | 50 | 7.58 | 12.32 | 46.74 | 9.51 | 21.46 | 633.42 | 8.4 |
| 16 | 25 | 170 | 50 | 7.14 | 11.99 | 46.74 | 9.34 | 19.96 | 640.42 | 8.1 |
| 17 | 25 | 180 | 40 | 7.27 | 11.96 | 46.48 | 9.57 | 22.86 | 564.56 | 6.9 |