Vol. 7, Issue 1 (2019)
Effect of peanut powder on sensory and chemical properties of optimized burfi
![(A)surface plot of color and appearance vs peanut, sugar, (B) surface plot of flavour vs peanut, sugar](https://www.chemijournal.com/up/graphics/4676/19121701444446760.png)
Fig. 1: (A)surface plot of color and appearance vs peanut, sugar, (B) surface plot of flavour vs peanut, sugar
![(C) surface plot of taste vs sugar, peanut, (D) surface plot of flexibility vs peanut, sugar](https://www.chemijournal.com/up/graphics/4676/19121701444446761.png)
Fig. 2: (C) surface plot of taste vs sugar, peanut, (D) surface plot of flexibility vs peanut, sugar
![Surface plot of oaa vs sugar, peanut](https://www.chemijournal.com/up/graphics/4676/19121701444446762.png)
Fig. 3: Surface plot of oaa vs sugar, peanut
![(A) surface plot of moisture vs peanut, khoa, (B) surface plot of fat vs peanut, khoa](https://www.chemijournal.com/up/graphics/4676/19121701444446763.png)
Fig. 4: (A) surface plot of moisture vs peanut, khoa, (B) surface plot of fat vs peanut, khoa
![(C) Surface plot of carbohydrate vs peanut, khoa, (D) Suface plot of protein vs peanut, khoa](https://www.chemijournal.com/up/graphics/4676/19121701444446764.png)
Fig. 5: (C) Surface plot of carbohydrate vs peanut, khoa, (D) Suface plot of protein vs peanut, khoa
![surface plot of ash vs peanut, khoa](https://www.chemijournal.com/up/graphics/4676/19121701444446765.png)
Fig. 6: surface plot of ash vs peanut, khoa