Table 7.

Peroxide values (PV) of cracker samples during incubation period (days).

Days	Peroxide value
	Control	FP-EE	FP-SCF	FP-EEN	FP-SCFN
0	0.13 ± 0.01a	0.13 ± 0.01a	0.13 ± 0.01a	0.13 ± 0.01a	0.13 ± 0.01a
30	0.75 ± 0.04b	0.62 ± 0.03b	0.59 ± 0.02b	0.18 ± 0.01ab	0.16 ± 0.02ab
60	0.96 ± 0.06bc	0.71 ± 0.04b	0.64 ± 0.03b	0.21 ± 0.02ab	0.19 ± 0.02ab
90	1.23 ± 0.08cd	0.84 ± 0.06c	0.76 ± 0.03bc	0.24 ± 0.02b	0.21 ± 0.02b
Increase T0–T90	1.1	0.71	0.63	0.11	0.08

FP-EE cracker fortified with PQG ethanol extract, FP-SCF cracker fortified with SCF-SO₂ at 50 °C extract from PQG, FP-EEN cracker fortified with PQG ethanol extract nano-capsules, FP-SCFN cracker fortified with PQG-SCF-SO₂ at 50 °C extract nano-capsules.

Different superscripts in the same column or row are significant differences at P ≤ 0.05 level.