Table 1.

Composition of various runs of central composite design (A) and experimental data (B).

(A)
Run	Fermentation time (h)	Sugar contents (%)	Ash contents (A, g/100 g, d.w)
1	24.00	0.50	1.55
2	8.00	1.50	0.45
3	16.00	1.00	1.00
4	16.00	1.00	0.45
5	16.00	1.00	1.00
6	24.00	1.50	0.45
7	16.00	0.50	1.00
8	8.00	0.50	0.45
9	24.00	0.50	0.45
10	16.00	1.00	1.55
11	8.00	0.50	1.55
12	24.00	1.50	1.55
13	24.00	1.00	1.00
14	16.00	1.00	1.00
15	8.00	1.50	1.55
16	8.00	1.00	1.00
17	16.00	1.50	1.00

(B)
Run	TTA	Hardness (N)	Chewiness (g)	Specific volume (cm3/g)	TCD index	Porosity (%)	OAA
1	2.3	13.33	983.29	1.81	11.97	19.4	11.7
2	1.13	14.01	985.54	1.49	18.54	18.4	12.1
3	2.56	23.97	2444.54	2.10	39.32	20.6	11.9
4	1.43	17.85	1113.04	1.58	21.28	18.9	14.9
5	2.43	20.976	2134.23	1.89	39.30	21.3	12.1
6	1.73	9.71	717.90	1.69	14.00	27.6	12.5
7	2.63	22.67	1600.09	2.22	40.19	27.5	11.8
8	0.66	22.06	1409.92	1.51	11.38	22.1	11.7
9	1.3	13.08	963.92	1.81	21.80	20.01	11.8
10	1.86	22.92	1615.99	1.58	23.62	29.8	9.01
11	1.3	8.81	3142.24	1.59	11.38	13.8	8.8
12	2.93	6.71	1117.14	1.59	14.00	22.7	12
13	2.61	20.1	1164.40	2.26	11.85	14.02	12.3
14	2.56	21.2	2224.54	2.10	39.32	20.6	12
15	1.03	15.1	2333.34	1.59	17.64	14.8	7.2
16	1.53	11.87	849.96	2.35	32.63	14.7	11.8
17	2.76	27.19	2740.93	2.01	37.54	12.76	12.6