An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation

Table 1

Experimental results from process optimization for content of isoflavone.

Run	Coded variable levels			Content of isoflavone (mg/kg)
	A; papain dosage	B; α-amylase dosage	C; β-glucosidase dosage
1	0 (70)	0 (60)	0 (9)	212.46
2	1 (80)	0 (60)	1 (11)	201.85
3	1 (80)	0 (60)	−1 (7)	213.12
4	0 (70)	0 (60)	0 (9)	202.39
5	−1 (60)	0 (60)	1 (11)	214.46
6	−1 (60)	−1 (50)	0 (9)	239.79
7	0 (70)	0 (60)	0 (9)	238.91
8	0 (70)	0 (60)	0 (9)	225.38
9	0 (70)	0 (60)	0 (9)	228.09
10	0 (70)	−1 (50)	−1 (7)	215.00
11	1 (80)	−1 (50)	0 (9)	243.27
12	0 (70)	1 (70)	1 (11)	214.07
13	1 (80)	1 (70)	0 (9)	239.38
14	−1 (60)	1 (70)	0 (9)	234.38
15	0 (70)	−1 (50)	1 (11)	214.69
16	−1 (60)	0 (60)	−1 (7)	239.38
17	0 (70)	1 (70)	−1 (7)	221.39