Table 3.
Estimated levels of optimum preparation conditions for the hyssop-r ice dr ink

Responses Preparation conditions Estimated responses Morphology
Content of amylase (mL) Amylase treatment time (hr) Content of hyssop (g)
Max. Min. Max. Min. Max. Min. Max. Min.
Sugar concentration 4.95 1.51 14.93 11.33 2.00 2.00 9.62 8.27 Minimum
Hunter's color b value 1.90 4.91 16.64 14.10 2.51 1.71 14.86 11.67 Saddle point
Organoleptic properties Color 4.60 2.81 15.66 15.80 1.57 2.89 4.09 2.39 Saddle point
Aroma 3.46 4.23 10.79 15.31 1.45 2.39 3.99 2.55 Minimum
Taste 3.67 1.22 17.64 12.83 1.76 1.64 3.17 1.49 Saddle point
Overall palatability 3.73 1.31 13.66 12.07 1.85 1.77 3.61 1.50 Maximum