Table 2.

The results of response variables for different experimental runs

Time (min)	Temperapture (°C)	Fat (%)	Moisture (%)	Protein (%)	Hardness (N)	Cohesiveness	Springiness (mm)	Chewiness (Nmm)	Stiffness (N/mm)	OAS
10	180	4.28	61.27	14.78	34.12	0.28	4.50	42.72	9.31	7.64
5	160	4.24	61.19	15.59	34.47	0.33	4.69	54.03	8.79	6.37
10	180	4.26	59.86	14.90	34.24	0.29	4.62	42.84	9.43	7.80
5	200	3.76	63.34	12.19	21.57	0.25	4.64	25.52	5.36	7.36
10	180	4.39	61.34	14.89	34.12	0.28	4.50	42.72	9.31	7.64
15	160	4.28	58.74	13.93	33.79	0.29	4.59	45.07	9.86	7.23
10	180	4.2	61.23	14.68	34.00	0.26	4.38	42.60	9.19	7.68
15	200	5.37	55.28	16.19	25.96	0.30	5.23	41.32	7.85	7.00
10	180	4.23	61.34	14.89	34.26	0.29	4.54	42.80	9.27	7.75
Deep fried sample		8.05	59.37	13.59	35.02	0.30	5.39	71.91	8.16	8.01