Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Table 2

Design of the experiment and responses of the Doehlert design for the production of rice biscuits supplemented with safou powder.

Run	Wheat	Rice	Margarine	Safou	Granular	Crispness	Hardness	Aroma	Overall quality
1	0.00	600.00	300.00	300.00	4.06	3.25	2.18	3.43	2.75
2	1200.00	600.00	300.00	300.00	2.93	4.12	3.68	2.31	2.37
3	300.00	80.38	300.00	300.00	3.31	2.75	2.31	3.43	3.18
4	900.00	1119.61	300.00	300.00	0.00	0.00	0.00	0.00	0.00
5	300.00	1119.61	300.00	300.00	3.75	3.10	2.55	2.65	2.35
6	900.00	80.38	300.00	300.00	3.77	2.50	2.66	3.05	2.55
7	300.00	426.79	55.05	300.00	3.83	3.72	3.61	3.00	2.80
8	900.00	773.20	544.94	300.00	4.22	2.66	2.50	2.72	2.66
9	300.00	773.20	544.94	300.00	4.25	2.30	1.80	2.79	2.83
10	900.00	426.79	55.05	300.00	3.66	4.11	4.16	3.27	3.27
11	600.00	253.58	544.94	300.00	4.16	2.83	2.44	3.33	2.55
12	600.00	946.41	55.05	300.00	2.88	3.88	3.94	2.57	2.77
13	300.00	426.79	238.76	62.82	2.55	4.00	2.27	3.33	3.80
14	900.00	773.20	361.23	537.17	3.94	1.66	1.88	2.72	2.61
15	300.00	773.20	361.23	537.17	4.00	1.44	1.66	2.72	2.16
16	900.00	426.79	238.76	62.82	3.22	4.11	3.88	3.43	3.92
17	600.00	253.58	361.23	537.17	3.77	2.16	2.05	3.27	2.33
18	600.00	946.41	238.76	62.82	3.77	3.88	3.72	2.77	3.08
19	600.00	600.00	116.28	537.17	3.88	2.75	2.83	2.50	2.20
20	600.00	600.00	483.71	62.82	4.05	4.22	2.72	3.11	3.83
21	600.00	600.00	300.00	300.00	4.05	3.50	2.44	2.94	2.50