Table 4.
Peroxide content (mEq/kg) of biscuit samples made from wheat flour alone or mixed with barley flour and fortified with bisr date powder in different concentrations.
| Treatment | 1 Day | 7 Days | 14 Days | 21 Days |
|---|---|---|---|---|
| BDP | 0.009 ± 0.00 | 0.009 ± 0.00 | 0.009 ± 0.00 | 0.009 ± 0.00 |
| 100% wheat | 1.099 ± 0.00 a | 3.13 ± 0.00 a | 3.79 ± 0.00 a | 4.70 ± 0.00 a |
| 25% BDP | 1.095 ± 0.01 b | 2.94 ± 0.00 a | 3.07 ± 0.00 c | 4.60 ± 0.00 a |
| 50% BDP | 1.089 ± 0.00 c | 2.18 ± 0.01 c | 2.51 ± 0.01 f | 3.54 ± 0.00 d |
| 100% BDP | 1.089 ± 0.00 c | 1.98 ± 0.00 c | 2.96 ± 0.01 d | 3.41 ± 0.00 e |
| 50% wheat + 50% barley | 0.97 ± 0.03 d | 2.95 ± 0.01 a | 3.18 ± 0.00 bc | 4.06 ± 0.01 b |
| 25% BDP | 0.97 ± 0.00 d | 2.74 ± 0.02 b | 2.99 ± 0.00 cd | 3.94 ± 0,00 b |
| 50% BDP | 0.97 ± 0.01 d | 1.59 ± 0.00 d | 2.57 ± 0.02 ef | 3.70 ± 0.01 c |
| 100% BDP | 0.96 ± 0.00 d | 1.42 ± 0.02 e | 2.63 ± 0.00 e | 3.04 ± 0.00 f |
| Samples | *** | |||
| Storage | *** | |||
| Samples × Storage | *** |
The mean ± SD of three replicates is used to represent the data. Duncan’s test at p < 0.05 indicates that the various letters denote the significance within each column. *** Highly significant difference at p < 0.05.