Table 1. Experimental design

	FT	ST	H-L	H-W		FT	ST	H-L	H-W
1	100°C	1 h	1:5	1:1	11	OT	OST	0%	1:1
2	200°C				12			10%
3	230°C				13			20%
4	260°C				14			30%
5	350°C				15			50%
6	OT	0 h	1:5	1:1	16	OT	OST	OR of H-L	10%
7		1 h			17				20%
8		2 h			18				30%
9		4 h			19				50%
10		24 h			20				70%

FT, frying temperature; ST, soaking time; H-L, ratio of honey-Licorice; H-W, ratio of honey-water; OT, optimal temperature; OST, optimal soaking time; OR of H-L, optimal ratio of honey-Licorice.