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

Table 8

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

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

ER—experimental run; DT—drying temperature; COP—concentration of pretreatment; CAW—cassava from white 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.