Journal of Food Quality

Research Article

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Table 1

Experimental values of response variables and synthetic evaluation index for response surface design¹.

Experimental runs

Variables

DFC (%)

DPPH (%)

OCT (min)

CL (%)

Firmness (N)

Hardness (N)

Chewiness (N·mm)

Color

Potato

Okara

Konjac

7.5

8.21 ± 0.43

49.41 ± 2.38

2.67 ± 0.00

3.98 ± 0.33

0.94 ± 0.08

15.60 ± 0.52

12.18 ± 0.56

1.78 ± 0.05

73.11 ± 1.00

0.66

7.5

9.19 ± 0.87

46.12 ± 0.62

2.50 ± 0.20

4.10 ± 0.23

1.09 ± 0.04

11.99 ± 0.54

9.29 ± 0.62

2.46 ± 0.04

66.72 ± 2.63

0.38

12.5

10.63 ± 0.27

47.68 ± 0.65

2.89 ± 0.13

3.97 ± 0.39

1.31 ± 0.09

11.61 ± 0.23

6.97 ± 0.37

1.45 ± 0.01

64.22 ± 3.07

0.40

12.5

11.78 ± 0.60

47.22 ± 0.90

2.56 ± 0.17

5.45 ± 0.34

1.23 ± 0.10

10.51 ± 0.14

7.23 ± 0.21

2.55 ± 0.04

60.94 ± 1.10

0.21

0.8

9.41 ± 0.19

46.72 ± 0.56

2.67 ± 0.00

4.35 ± 0.08

1.01 ± 0.04

13.66 ± 0.79

10.58 ± 0.83

0.74 ± 0.08

71.44 ± 2.96

0.64

0.8

10.54 ± 0.13

50.01 ± 0.18

2.67 ± 0.00

5.27 ± 0.54

1.02 ± 0.09

11.56 ± 0.33

8.04 ± 0.08

2.18 ± 0.07

68.28 ± 1.88

0.40

1.2

9.68 ± 0.33

51.88 ± 0.27

3.00 ± 0.00

4.54 ± 0.05

0.79 ± 0.01

13.67 ± 0.44

9.75 ± 0.22

1.77 ± 0.08

73.67 ± 5.28

0.65

1.2

10.48 ± 0.27

52.29 ± 0.27

2.67 ± 0.00

5.21 ± 0.37

1.42 ± 0.10

11.85 ± 0.35

8.65 ± 0.26

1.45 ± 0.05

64.22 ± 0.40

0.38

7.5

0.8

8.71 ± 0.17

52.43 ± 0.36

2.84 ± 0.05

4.08 ± 0.31

0.91 ± 0.07

12.57 ± 0.21

8.24 ± 0.74

2.09 ± 0.10

74.56 ± 5.09

0.58

12.5

0.8

11.19 ± 0.36

50.37 ± 0.36

2.78 ± 0.19

4.72 ± 0.18

0.64 ± 0.03

10.83 ± 0.48

6.50 ± 0.25

0.74 ± 0.05

65.78 ± 7.03

0.54

7.5

1.2

8.89 ± 0.21

49.87 ± 1.59

3.11 ± 0.19

5.25 ± 0.07

0.81 ± 0.02

12.60 ± 0.29

10.61 ± 0.57

0.67 ± 0.06

73.00 ± 4.67

0.64

12.5

1.2

11.48 ± 0.29

50.60 ± 0.35

3.11 ± 0.18

4.87 ± 0.10

0.90 ± 0.09

13.35 ± 0.46

9.24 ± 0.29

2.62 ± 0.01

68.73 ± 6.66

0.51

9.88 ± 0.15

47.03 ± 0.21

2.92 ± 0.17

4.91 ± 0.46

1.08 ± 0.06

15.66 ± 0.33

11.81 ± 0.30

1.14 ± 0.05

72.56 ± 6.25

0.66

9.99 ± 0.56

48.04 ± 0.26

2.89 ± 0.19

4.71 ± 0.14

1.14 ± 0.05

14.89 ± 0.95

11.41 ± 0.34

1.52 ± 0.01

71.56 ± 5.66

0.62

10.12 ± 0.51

47.67 ± 0.16

2.84 ± 0.19

4.73 ± 0.47

1.20 ± 0.04

15.73 ± 0.05

12.80 ± 0.73

1.26 ± 0.11

73.88 ± 4.32

0.71

¹Values are means () ± SD. DFC: dietary fiber content; OCT: optimized cooking time; CL: cooking loss; SE: sensory evaluation; S: synthetic evaluation index.