Table 1.

Experimental and predicted values for the dependent variables.

Runs Code	A	B	Experimental			Predicted RS		Predicted PGI		Predicted GL
			RS	PGI	GL	RSM	ANN	RSM	ANN	RSM	ANN
C1	165	15	18.33	56.88	51.95	17.29	17.4199	56.90	56.89	51.45	51.45
C2	165	25	22.64	56.98	55.12	22.99	22.6307	56.98	56.97	55.28	55.12
C3	150	20	20.28	57.07	52.73	20.08	20.2528	57.07	57.07	52.67	52.73
C4	165	15	16.89	56.87	51.97	17.29	17.4199	56.90	56.89	51.45	51.45
C5	180	20	19.53	56.67	53.62	18.93	20.5958	56.67	56.67	53.30	53.62
C6	150	10	13.55	57.11	50.11	13.97	13.5848	57.10	57.11	50.30	50.11
C7	165	15	15.96	56.94	51.28	17.29	17.4199	56.90	56.89	51.45	51.45
C8	195	15	20.05	56.50	53.66	20.30	20.0537	56.50	56.50	53.82	53.66
C9	165	15	16.99	56.92	51.31	17.29	17.4199	56.90	56.89	51.45	51.45
C10	135	15	15.68	57.13	50.87	15.52	15.0143	57.14	57.13	50.77	50.87
C11	180	10	19.89	56.86	52.78	19.91	19.8946	56.86	56.86	52.72	52.78
C12	165	15	18.08	56.89	50.58	17.29	17.4199	56.90	56.89	51.45	51.45
C13	165	5	18.12	57.19	52.42	17.85	18.1411	57.20	57.19	52.33	52.42

∗A: Baking temperature (°C); B: Baking time (min); RS: Resistant starch (g/100 g dry starch); PGI: Predicted glycemic index; GI H₉₀: Glycemic index at 90 min; GL: Glycemic load.