| Constraints name | Goal | Numerical optimization | ||
|---|---|---|---|---|
| Independent variables | Rice starch (X1) | In range | 19.99 | |
| Rice protein (X2) | In range | 2.91 | ||
| Responses (dependent variables) | Viscosity (Y1) | In range | 11,999 | |
| L value (Y2) | In range | 49.27 | ||
| Sensory preference | Color (Y5) | Maximize | 5.44 | |
| Flavor (Y6) | Maximize | 5.36 | ||
| Off flavor (Y7) | Maximize | 5.22 | ||
| Hardness (Y9) | Maximize | 5.46 | ||
| Cohesiveness (Y10) | Maximize | 5.08 | ||
| Springiness (Y11) | Maximize | 4.92 | ||
| Chewiness (Y12) | Maximize | 4.99 | ||
| Overall acceptance (Y13) | Maximize | 6.11 | ||