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

Table 5

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

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

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