Table 1.
Experimental data on sugar concentration, Hunter's color b value and organoleptic proper ties of the hyssop (Hyssopus officinalis) granule under different conditions based on the central composite design for response sur face analysis

Exp. No.1) Content of amylase (mL) Amylase treatment time (hr) Content of hyssop (g) Sugar conc.(°Brix) Hunter's color b value Organoleptic properties
Color Aroma Taste Overall palatability
1 2(-1) 12(-1) 1.5(-1) 8.6 12.94 3.32) 3.3 2.0 2.3
2 2(-1) 12(-1) 2.5 (1) 8.6 13.43 3.3 3.0 2.3 2.7
3 2(-1) 16 (1) 1.5(-1) 8.9 13.50 3.7 3.0 2.3 2.6
4 2(-1) 16 (1) 2.5 (1) 8.9 14.40 3.0 2.7 2.7 2.7
5 4 (1) 12(-1) 1.5(-1) 9.0 11.88 3.3 3.7 3.0 3.7
6 4 (1) 12(-1) 2.5 (1) 9.0 12.09 3.0 2.7 3.3 3.5
7 4 (1) 16 (1) 1.5(-1) 9.2 11.89 4.0 2.7 3.3 3.3
8 4 (1) 16 (1) 2.5 (1) 9.2 12.50 3.3 2.5 3.0 3.0
9 3 (0) 14 (0) 2.0 (0) 8.7 12.86 3.3 2.7 2.3 3.3
10 3 (0) 14 (0) 2.0 (0) 8.7 12.90 3.7 2.7 2.3 3.3
11 1(-2) 14 (0) 2.0 (0) 8.2 13.54 3.3 2.7 1.7 1.7
12 5 (2) 14 (0) 2.0 (0) 9.8 12.32 3.7 3.0 2.7 2.7
13 3 (0) 10(-2) 2.0 (0) 8.5 12.81 2.3 3.7 2.5 2.0
14 3 (0) 18 (2) 2.0 (0) 9.2 14.21 3.0 3.0 3.0 2.3
15 3 (0) 14 (0) 1.0(-2) 9.0 12.31 3.3 3.3 2.3 2.7
16 3 (0) 14 (0) 3.0 (2) 9.0 14.13 2.3 3.0 2.7 2.7
The number of experimental conditions by central composite design.
Data were expressed as mean of triplicate determinations.