Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion
Table 1
Experimental design of LCE showing different combinations of FM, , and LC and experimental values of anthocyanin contents of the extrudates.
Tx1
FM
LC
C3,5-diG
C3G
Pel3G
%
°C
%
mg·kg−1
Process factors
Response variables
1
19 (0)
130 (0)
0.13 (0)
16.98
28.10
1.63
2
15 (−1.682)
130 (0)
0.13 (0)
16.47
27.22
1.71
3
19 (0)
130 (0)
0.13 (0)
17.09
28.17
1.72
4
19 (0)
130 (0)
0.13 (0)
17.06
27.61
1.66
5
21.38 (1)
141.89 (1)
0.2 (1)
16.97
28.07
1.73
6
19 (0)
130 (0)
0.13 (0)
17.03
28.21
1.76
7
19 (0)
130 (0)
0.25 (1.682)
17.29
28.36
1.75
8
21.38 (1)
118.11 (−1)
0.05 (−1)
16.89
27.41
1.59
9
19 (0)
130 (0)
0 (−1.682)
16.75
27.77
1.78
10
21.38 (1)
141.89 (1)
0.05 (−1)
16.92
27.96
1.72
11
16.62 (−1)
141.89 (1)
0.05 (−1)
16.58
27.26
1.70
12
16.62 (−1)
118.11 (−1)
0.2 (1)
16.48
26.67
1.64
13
23 (1.682)
130 (0)
0.13 (0)
16.84
27.64
1.53
14
21.38 (1)
118.11 (−1)
0.2 (1)
16.89
27.48
1.69
15
19 (0)
110 (−1.682)
0.13 (0)
16.69
27.18
1.61
16
16.62 (−1)
141.89 (1)
0.2 (1)
16.40
26.96
1.70
17
19 (0)
150 (1.682)
0.13 (0)
16.65
27.23
1.67
18
16.62 (−1)
118.11 (−1)
0.05 (−1)
16.59
26.97
1.64
19
19 (0)
130 (0)
0.13 (0)
16.70
27.26
1.53
20
19 (0)
130 (0)
0.13 (0)
16.69
27.26
1.47
Numbers in parentheses are the coded levels. Tx: treatment; FM: feed moisture; : temperature; LC: lime concentration; C3,5-diG: cyanidin 3,5-diglucoside; C3G: cyanidin 3-glucoside; Pel3G: pelargonidin 3-glucoside.
