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.