Table 2. Central composite design matrix and values of dependent variables for production of the seasoning base from sea mustard (Undaria pinnatifida) by extrusion cooking
| Number | Independent variables | Dependent variables |
| Coded values | Uncoded values |
| X1 | X2 | X1 | X2 | Y |
| Factorial portions | 1 | −1 | −1 | 143 | 181.0 | 5.9 |
| 2 | 1 | −1 | 157 | 181.0 | 7.1 |
| 3 | −1 | 1 | 143 | 292.0 | 7.4 |
| 4 | 1 | 1 | 157 | 292.0 | 7.4 |
| Axial portions | 5 | −1.414 | 0 | 140 | 236.5 | 6.0 |
| 6 | 1.414 | 0 | 160 | 236.5 | 6.6 |
| 7 | 0 | −1.414 | 150 | 158.0 | 6.6 |
| 8 | 0 | 1.414 | 150 | 315.0 | 7.6 |
| Center points | 9 | 0 | 0 | 150 | 236.5 | 7.3 |
| 10 | 0 | 0 | 150 | 236.5 | 7.3 |
| 11 | 0 | 0 | 150 | 236.5 | 7.1 |
X1, barrel temperature (°C); X2, screw speed (rpm); Y, overall acceptance (points).