Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Figure 7

Multiresponse optimisation overlay plots for optimisation of processing conditions and colour properties of cassava flour. (a) Cassava from red landrace pretreated with citric acid. (b) Cassava from red landrace pretreated with calcium chloride. (c) Cassava from white landrace pretreated with citric acid. (d) Cassava from white landrace pretreated with calcium chloride. DT—drying temperature (°C); COP—concentration of pretreatment (%/).

(a)

(b)

(c)

(d)