Table 1. Face centered design for optimization of mixing ratio between allulose and sorbitol in sugar-free chicken jerky
Run
Experimental factor
Code value
Real value (%, w/w)
X
1
(allulose)
X
2
(sorbitol)
X
1
(allulose)
X
2
(sorbitol)
1
1
0
2
1
2
0
0
1
1
3
-1
0
0
1
4
0
-1
1
0
5
0
0
1
1
6
-1
-1
0
0
7
-1
1
0
2
8
1
1
2
2
9
0
1
1
2
10
1
-1
1
0
11
0
0
1
1
12
0
0
1
1
13
0
0
1
1