Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Open Access

Table 4.

Criteria used to obtain the desirability functions, predicted responses.

Parameter	Objective	Predicted response	Experimental response
CL (%)	minimum	11.05^a	11.03^a
WAC (%)	maximum	236.47^a	236.42^a
F (N)	maximum	353^a	353.03^a
S (mJ)	minimum	16.10^a	26.12^a

CL: cooking loss, WAC: water absorption capacity, F: firmness, S: stickiness,

Experimental responses with the same superscript than predictive response indicate there are not significant differences (p > 0.05).

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