Table 5.
Parameters selected for the desirability optimization method, optimal extrudate formulations and predicted values for each response variable.
| Independent Variables | Criteria | Lower Level | Upper Level | Importance Level | Solution 1 (OPM1) | Solution 2 (OPM2) | ||
|---|---|---|---|---|---|---|---|---|
| CG (%) | in range | 0 | 1 | 3 | 0 | 24 | ||
| SQF (%) | in range | 0 | 1 | 3 | 14 | 17 | ||
| SCF (%) | in range | 0 | 1 | 3 | 86 | 59 | ||
| Response Variables | Criteria | Lower Level | Upper Level | Importance level | Predicted Values | Experimental Values | Predicted Values | Experimental Values |
| PA | minimize | 0.35 | 0.62 | 5 | 0.54 | 0.33 | 0.47 | 0.23 |
| GABA | maximize | 5.19 | 41.02 | 5 | 29.48 | 37.10 | 30.80 | 41.81 |
| TPC | maximize | 196.30 | 1917.75 | 5 | 1817.17 | 1511.46 | 1168.84 | 972.7 |
| ORAC | maximize | 19.10 | 122.67 | 5 | 115.78 | 101.79 | 73.78 | 69.62 |
| EI | maximize | 0.88 | 2.10 | 1 | 0.96 | 0.88 | 0.96 | 1.03 |
| BD | minimize | 0.19 | 0.73 | 1 | 0.67 | 0.71 | 0.70 | 0.72 |
| SW | minimize | 14.11 | 331.66 | 5 | 25.78 | 33.18 | 39.31 | 88.68 |
| L* | in range | 47.41 | 76.30 | 5 | 50.93 | 39.16 | 53.61 | 39.46 |
| a* | maximize | 4.87 | 8.01 | 5 | 7.41 | 7.00 | 7.39 | 7.55 |
| b* | minimize | 14.06 | 36.40 | 5 | 17.12 | 17.94 | 19.46 | 19.99 |
| WAI | minimize | 3.07 | 5.96 | 5 | 3.91 | 4.18 | 3.61 | 3.41 |
| WSI | maximize | 8.44 | 24.85 | 5 | 22.95 | 22.71 | 19.27 | 17.84 |
| Desirability | 0.7420 | - | 0.6451 | - | ||||
Abbreviations: BD, bulk density; CG, corn grits; EI, expansion index; SCF, sprouted cañihua flour; GABA, γ-aminobutyric acid; ORAC, oxygen radical absorbance capacity; OPM1: optimal formulation 1; OPM2: optimal formulation 2; PA, phytic acid; SQF, sprouted quinoa flour; SF, shear force; SW, shear work; TSPC, total soluble phenolic compounds; WAI, water absorption index; WSI, water solubility index.