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

Table 4

Experimental runs and colour properties of cassava flour (CCR) under different processing conditions.

CCR	Independent variables		Dependent variables
ER	DT (°C)	COP (%/)				Chroma	WI	BI
1	50	1	^c	^b	^d	^d	^a	^cde	^bc
2	70	1	^c	^g	^b	^b	0^c	^b	^cd
3	50	3	^c	^a	^f	^e	^a	^g	^a
4	70	3	^bc	^h	^b	^b	0^c	^c	^c
5	45	2	^d	^c	^de	^d	^c	^de	^d
6	74	2	^e	^d	^c	^c	^b	^cd	^e
7	60	0.6	^a	^g	^c	^c	^c	^cde	^a
8	60	3.4	^ab	^e	^de	^d	^c	^fg	^a
9	60	2	^bc	^a	^e	^d	^a	^ef	^ab
10	60	0	^f	^f	^a	^a	^d	^a	—

ER—experimental run; DT—drying temperature; COP—concentration of pretreatment; CCR—cassava from red landrace pretreated with calcium chloride; —lightness/darkness; —redness/greenness; —yellowness/blueness; WI—whiteness index; BI—brownness index; —colour difference. Values are (). Means in the same column with different superscripts are significantly different at 95% confidence level.