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 |