| Constraints name | Goal | Numerical optimization solution | |
|---|---|---|---|
| Independent variables | Cirsium setidens Nakai | max. | 5.76 |
| powder (%) | |||
| Water content (%) | min. | 42.52 | |
| Kneading time (min) | min. | 13.86 | |
| Response variables | Physical property | ||
| CIE L* | max. | 58.87 | |
| CIE a* | min. | -36.97 | |
| CIE b* | min. | -6.47 | |
| Hardness (gf) | min. | 3184.49 | |
| Springiness (mm) | max. | 0.38 | |
| Chewiness (gf·cm) | min. | 1274.60 | |
| Water absorption (%) | min. | 73.01 | |
| Volume (mL) | min. | 49.60 | |
| Turbidity (O.D. at 675 nm) | min. | 0.38 | |
| Sensory characteristics | |||
| Color | max. | 8.18 | |
| Smell | max. | 8.46 | |
| Taste | max. | 8.34 | |
| Springiness | max. | 8.38 | |
| Mouthfeel | max. | 8.45 | |
| Overall acceptance | max. | 8.41 | |