Table 1.
Experimental design values for fiber-enriched pasta (FEP) with different combinations of alcohol insoluble residue from potato peel byproduct (AIR-PPB) (X1) and particle size PS (X2).
| Experiments | Independent Variables | |
|---|---|---|
| Coded/Real Values | ||
| X1, AIR-PPB (g/100 g Wheat Flour) | X2, PS (µm) | |
| FEP-1 | 0 (8.50) | −1.41 (40) |
| FEP-2 (Central point) | 0 (8.50) | 0 (145) |
| FEP-3 (Central point) | 0 (8.50) | 0 (145) |
| FEP-4 | +1 (13) | +1 (219) |
| FEP-5 | 0 (8.50) | +1.41 (250) |
| FEP-6 | −1 (4) | +1 (219) |
| FEP-7 | +1.41 (15) | 0 (145) |
| FEP-8 (Central point) | 0 (8.50) | 0 (145) |
| FEP-9 | −1 (4) | −1 (70) |
| FEP-10 | +1 (13) | −1 (70) |
| FEP-11 | −1.41 (2) | 0 (145) |
| Control pasta (CP) | 0 | - |