Table 3 Central composite design for the optimization of selected variables on the formulation of a perilla-canola oil (o/w) emulsion, with the responses in the (o/w) emulsion shown
| Run | Variablesa | Responses |
| SPI (%) | CR (%) | IN (%) | pH | L* | a* | b* | G’ (Pa) | G” (Pa) |
| 1 | –1 (1.5) | –1 (0.5) | –1(5) | 7.12 | 91.7 | –1.88 | 9.78 | 1.28 | 1.04 |
| 2 | 1 (4.5) | –1 (0.5) | –1(5) | 7.37 | 87.0 | –2.32 | 11.0 | 0.14 | 0.45 |
| 3 | –1 (1.5) | 1 (1.5) | –1(5) | 7.13 | 90.6 | –2.15 | 10.5 | 0.93 | 1.59 |
| 4 | 1 (4.5) | 1 (1.5) | –1(5) | 7.26 | 77.9 | –3.12 | 10.9 | 0.27 | 1.61 |
| 5 | –1 (1.5) | –1 (0.5) | 1(11) | 6.73 | 89.5 | –2.48 | 12.9 | 2.50 | 8.04 |
| 6 | 1 (4.5) | –1 (0.5) | 1(11) | 7.04 | 84.8 | –2.31 | 13.9 | 5.27 | 21.6 |
| 7 | –1 (1.5) | 1 (1.5) | 1(11) | 6.70 | 89.1 | –2.77 | 13.9 | 0.35 | 1.03 |
| 8 | 1 (4.5) | 1 (1.5) | 1(11) | 6.89 | 86.7 | –1.44 | 15.8 | 5.90 | 21.9 |
| 9 | –1.68 (0) | 0(1) | 0(8) | 6.39 | 90.2 | –2.33 | 11.1 | 0.06 | 0.53 |
| 10 | 1.68(6) | 0(1) | 0(8) | 7.39 | 83.9 | –2.00 | 12.9 | 3.80 | 22.3 |
| 11 | 0(3) | –1.68 (0) | 0(8) | 7.42 | 92.8 | –1.44 | 13.0 | 14.7 | 38.9 |
| 12 | 0(3) | 1.68(2) | 0(8) | 7.52 | 79.8 | –2.09 | 18.9 | 20.3 | 113.9 |
| 13 | 0(3) | 0(1) | –1.68(2) | 7.06 | 93.1 | –1.60 | 11.5 | 0.04 | 0.41 |
| 14 | 0(3) | 0(1) | 1.68(14) | 6.79 | 85.8 | –2.10 | 14.0 | 13.4 | 37.1 |
| 15–20b | 0(3) | 0(1) | 0(8) | 7.05±0.12 | 85.5±1.57 | –2.45±0.39 | 11.4±0.79 | 1.13±0.67 | 4.25±0.81 |
a SPI, soy protein isolate; CR, carrageenan; IN, inulin; G’, storage modulus; G”, loss modulus.
b Responses are presented as mean±standard deviation.