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

Table 7

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

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

ER—experimental run; DT—drying temperature; COP—concentration of pretreatment; CAR—cassava from red landrace pretreated with citric acid; —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.