The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Table 2

Observed responses for the four-component D-optimal mixture design.

Simples									Y1	Y2	Y3	Y4	Y5	Y6
	(%)	(mL)	(%)	(mL)	(%)	(mL)	(%)	(mL)
1	60	9	5	0.75	30	4.5	5	0.75	1.2	1	2	1	2	2
2	60	9	5	0.75	15	2.25	20	3	1.6	1.5	2	2	1.5	1.5
3	30	4.5	20	3	30	4.5	20	3	0.5	0	0	0.1	2	0.1
4	60	9	20	3	15	2.25	5	0.75	3.5	3.5	3.5	3.5	3.5	3.5
5	50	4.5	20	3	10	1.5	20	3	2.5	2.5	2	3	3	2.5
6	30	4.5	20	3	30	4.5	20	3	0	0.1	0	0.1	1.5	0.2
7	60	9	5	0.75	15	2.25	20	3	1.7	1.5	2	2	1.5	1.5
8	60	9	20	3	15	2.25	5	0.75	3.7	3.5	3.5	3	4	3.5
9	60	9	5	0.75	30	4.5	5	0.75	1.4	1	2.5	1	2	1
10	51	7.65	13.50	2.025	22	3.3	13.50	2.025	1.55	2	2	1.7	2.5	1.5

: Curcuma longa extract; : Artémisia herba-alba extract; : Glycyrrhiza glabra extract; :Zingiber officinale extract. Y1: color; Y2: taste; Y3: flavor; Y4: texture; Y5: aroma; Y6: overall acceptability.