Figures index

From

Sensory Evaluation of Carbonated Soykunun-Zaki Beverage Using Response Surface Analysis

Kolo S.I., Anounye J.C., Chinma C.E., Makun H. A, Oche R.

Journal of Food Security. 2025, 13(3), 106-114 doi:10.12691/jfs-13-3-4
  • Figure 1. Flow chart for the production of stabilized and carbonized Soykunu-zaki
  • Figure 2. 3D contour plots generated by Design Expert (Stat Ease,Inc.) of the significantly interacting model terms(a) A: Volume ofSample and B: Stabilizer; The dots indicate the axial and centre design points
  • Figure 3. 3D contour plots generated by Design Expert (Stat Ease,Inc.) ofthe significantly interactingmodel terms(a) A: volume of sample and D: Volume of CO2;(b) C: preservative; and D: Volume ofCO2
  • Figure 4. 3D contour plots generated by Design Expert (Stat Ease, Inc.) of the significantly interacting model termsof A: Volume of Sample and B: Stabilizer; The dots indicate the axial and centre design points.
  • Figure 5. 3D contour plots generated by Design Expert (Stat Ease, Inc.) of the significantly interacting model termsof A: Volume of Sample and B: Stabilizer; The dots indicate the axial and centre design points
  • Figure 6. 3D contour plots generated by Design Expert (Stat Ease,Inc.)of the significantly interacting model termsof A: Volume of Sample and B: Stabilizer; The dots indicate the axial and centre design points
  • Figure 7. 3D contour plots generated by Design Expert (Stat Ease,Inc.)of the significantly interacting model termsof A: Volume of Sample and B: Stabilizer; The dots indicate the axial and centre design points