Table 5. Experimental range and values of independent variables in the central composite design for the rice cake processing

Ratio (%) of corn flour and rice flour	Moisture content (%)	Color value
Ratio (%) of corn flour and rice flour	Moisture content (%)	Lightness (L*)	Redness (a*)	Yellowness (b*)
100 : 0	6.05±0.39^a¹⁾	74.79±0.13^c	1.64±0.03^c	26.37±0.16^a
70 : 30	5.12±0.15^b	75.33±0.23^c	3.47±0.06^ab	24.08±0.55^b
50 : 50	4.87±0.14^b	76.06±0.47^b	3.59±0.14^a	22.64±0.22^c
30 : 70	5.05±0.18^b	76.40±0.43^b	3.29±0.16^b	21.91±0.19^d
0 : 100	5.06±0.39^b	77.22±0.40^a	1.60±0.04^c	16.46±0.02^e

Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).