Tables index

From

Application of the Taguchi Method to Develop Pitaya Fruit Bread with Optimal Color, Volume, and Taste

Hung-Ju Tsai, Chan-Chiung Liu

Journal of Food and Nutrition Research. 2022, 10(5), 357-365 doi:10.12691/jfnr-10-5-4
  • Table 1. Control Factors and Levels in Making Pitaya Fruit Bread (PFB)
  • Table 2. The Orthogonal Array of L9(34) and Their Factors
  • Table 3. Formulation of PFB ingredient
  • Table 4. Pitaya Powder, Dough, Bread Appearance, Bread Texture and Color
  • Table 5. PFB volume, baking loss, water activity, and moisture concentration
  • Table 6. PFB TPA Measurement Result
  • Table 7. PFB Sensory Experiment Result