Table 1.

Values of various responses for different experimental conditions

Sl. no.	Temperature (X1) (°C)	Time (X2) (min)	Cellulase (X3) (g/100 g banana)	Pectinase (X4) (g/100 g banana)	Yield (%)	Viscosity (mPa s)	Lightness (L value)	Acidity (%)	Reducing sugar (mg/100 g)	TSS (°Brix)
1	30	40	0.2	0.2	63.33	201	25.14	4.23	164.33	10.6
2	35	30	0.1	0.1	50.00	188	28.32	3.29	154.67	11.1
3	35	30	0.1	0.3	56.67	139	27.54	3.015	155.78	11.2
4	35	30	0.3	0.1	58.00	143	29.12	2.83	168.88	10.9
5	35	30	0.3	0.3	69.33	115	30.25	2.81	200.45	11.3
6	35	50	0.1	0.1	68.00	141	20.29	3.82	107.33	11.9
7	35	50	0.1	0.3	70.67	108	19.86	4.09	162.33	11.8
8	35	50	0.3	0.1	70.00	111	21.33	3.44	121.99	11.2
9	35	50	0.3	0.3	78.67	105	22.09	3.49	204.44	11.9
10	40	20	0.2	0.2	56.00	147	32.21	2.68	163.67	12
11	40	40	0	0.2	56.67	135	25.08	3.33	118.33	11.5
12	40	40	0.2	0	58.67	132	25.41	2.79	130.67	10.2
13	40	40	0.2	0.2	62.00	114	25.15	2.51	218	10.8
14	40	40	0.2	0.2	65.33	110	27.05	2.25	210.88	10.5
15	40	40	0.2	0.2	62.00	124	26.69	2.49	220.76	10.3
16	40	40	0.2	0.2	63.33	129	25.57	2.35	218.33	10.5
17	40	40	0.2	0.2	64.67	121	25.69	2.47	212	10.7
18	40	40	0.2	0.2	60.00	115	27.59	2.38	219	10.3
19	40	40	0.2	0.4	69.33	94	24.54	2.45	175.33	11.1
20	40	40	0.4	0.2	73.33	104	26.58	3.149	136.66	11.7
21	40	60	0.2	0.2	71.33	89	20.19	3.08	127.25	12.1
22	45	30	0.1	0.1	56.67	171	27.36	3.7	145.67	10.5
23	45	30	0.1	0.3	60.00	142	28.47	2.98	105.33	10.9
24	45	30	0.3	0.1	63.33	149	27.42	3.18	111.67	10.7
25	45	30	0.3	0.3	65.33	136	29.24	3.28	97.67	10.9
26	45	50	0.1	0.1	54.67	132	21.69	3.045	131.33	11
27	45	50	0.1	0.3	56.00	110	22.15	3.15	110	10.7
28	45	50	0.3	0.1	58.00	113	21.64	3.35	91.03	10.1
29	45	50	0.3	0.3	61.33	120	21.28	3.52	133	10.9
30	50	40	0.2	0.2	50.00	198	26.31	4.41	101.58	9.4