Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

Table 3

Experimental design for date bars formulation (independent variables).

Sr. number	Standard order	Run order	Pt type	Blocks	Whey protein Concentrate (%)	Vetch protein isolate (%)
1	1	1	1	1	3.00	2.00
2	2	2	1	1	9.00	2.00
3	5	3	0	1	6.00	4.00
4	6	4	0	1	6.00	4.00
5	7	5	0	1	6.00	4.00
6	3	6	1	1	3.00	6.00
7	4	7	1	1	9.00	6.00
8	13	8	0	2	6.00	4.00
9	14	9	0	2	6.00	4.00
10	11	10	−1	2	6.00	6.8284
11	9	11	−1	2	10.2426	4.00
12	8	12	−1	2	1.7574	4.00
13	12	13	0	2	6.00	4.00
14	10	14	−1	2	6.00	1.1715