Table 2.

Response surface methodology (RSM) of dependent variables for making seasoning sauce from the mixture of enzymatic hydrolysates of soy sauce residue (SSR) and defatted soybean (DS)

Design point	Independent variables1)			Dependent variables2)
	Arg	Met	Gly	Odor	Taste
1	−1	−1	−1	4.97±0.21	4.93±0.35
2	1	−1	−1	4.37±0.15	5.10±0.72
3	−1	1	−1	5.33±0.42	4.73±0.25
4	1	1	−1	4.77±0.12	5.10±0.17
5	−1	−1	1	5.20±0.46	5.20±0.26
6	1	−1	1	5.07±0.25	5.47±0.42
7	−1	1	1	5.23±0.32	4.87±0.15
8	1	1	1	5.00±0.61	5.23±0.15
9	2	0	0	4.50±0.52	5.23±0.31
10	−2	0	0	5.67±0.32	4.33±0.12
11	0	2	0	4.97±0.47	5.03±0.45
12	0	−2	0	5.13±0.06	4.83±0.31
13	0	0	2	5.10±0.10	5.03±0.65
14	0	0	−2	4.63±0.59	5.00±0.17
15	0	0	0	4.50±0.30	4.90±0.44
16	0	0	0	4.50±0.26	4.70±0.26
17	0	0	0	4.47±0.25	4.77±0.15
18	0	0	0	4.50±0.15	4.80±0.52
19	0	0	0	4.70±0.35	4.60±0.81

¹⁾The coded levels of independent variables are the same as represented in Table 1.

²⁾Odor, savory odor value; Taste, dried shrimp-like taste value (mean value, n=3).