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. 2023 Feb 4;11(5):2344–2355. doi: 10.1002/fsn3.3244

TABLE 2.

Changes in sensory features of ghee during accelerated storage period.

Sensory attribute	Treatment	Storage period (days)
Sensory attribute	Treatment	12	18	24
Overall acceptability	C	2.2 ± 0.44^b	1.0 ± 0.54 ^e	1.0 ± 0.0^b
	BHT	2.8 ± 0.83^ab	2.2 ± 0.44^d	1.2 ± 0.44^b
	PPE 200	2.8 ± 0.83^ab	2.2 ± 0.44^d	1.4 ± 0.54^b
	PPE 400	2.6 ± 0.89^ab	2.5 ± 0.44^c	1.8 ± 0.83^ab
	PPE 600	3.8 ± 0.83^ab	3.0 ± 0.44^b	2.2 ± 0.83^ab
	PPE 800	4.0 ± 1.0^a	3.4 ± 0.54^a	2.8 ± 0.83^a

Note: Means within the same column (a, b, and c) with different letters are significantly different (p ≤ .05).