Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)

Table 1

Experimental matrix.

	Coded variables			Real variables
Tests	PRF	SP	CNF	PRF (g)	SP (g)	CNF (g)
1	-0.5	0.5	0.5	75.0	16.25	8.75
2	0.5	-1	1	85.0	5.00	10.00
3	-0.5	1	-1	75.0	20.00	5.00
4	0	0	0	80.0	12.50	7.50
5	-0.25	0.5	-0.5	77.5	16.25	6.25
6	1	1	1	70.0	20.00	10.00
7	0.5	-0.5	-0.5	85.0	8.75	6.25
8	0.25	-0.5	0.5	82.5	8.75	8.75
9	1	-1	-1	90.0	5.00	5.00

PRF: parboiled rice flour; SP: spirulina powder; CNF: cashew nut flour.