. 2010 Dec 23;48(6):745–749. doi: 10.1007/s13197-010-0177-z

Table 2.

Sensory quality of chikki with added flaxseeds stored for 30 days at 27 °C and 37 °C

Sample	Colour	Snap	Hardness	Crunchy	Chewiness	Sweetness	Mouthfeel	Peanut flavour	Rancidity	Off-taste	OQ
Initial
A	5.2^a	7.5^a	7.7^b	6.7^b	4.1^b	6.0^a	7.6^c	7.3^b	–	–	8.8^b
B	7.4^b	7.4^a	6.9^a	6.3^a	5.3^a	6.3^b	6.4^a	5.8^a	–	–	7.1^a
C	7.5^b	7.5^a	7.0^a	6.4^a	5.3^a	6.1^a	6.8^b	6.3^ab	–	–	7.6^a
At 27 °C, 30 days
A	5.2^a	6.8^a	7.0^b	5.8^b	3.6^b	6.0^a	6.8^c	7.2^b	1.0^a	–	8.2^b
B	7.1^b	6.6^a	6.6^a	5.3^a	4.3^a	6.0^b	6.3^a	6.8^a	1.0^a	–	6.7^a
C	7.3^b	6.5^a	6.6^a	5.2^a	4.3^a	6.1^a	6.3^b	6.6a^b	–	–	6.9^a
At 37 °C, 30 days
A	5.0^a	7.0^b	7.0^b	6.6^b	4.0^b	6.0^b	6.0^a	7.0^b	2.0^a	–	8.0^b
B	7.0^b	6.7^a	6.3^a	5.3^a	6.2^a	6.3^a	6.4^b	6.2^a	3.0^b	2.5^a	6.0^a
C	6.2^b	6.8^a	6.5^a	5.5^a	6.5^a	6.4^a	6.2^a	6.1^a	1.0^a	4.2^b	6.3^a

A, B, C: As in Table 1. OQ: Overall quality (n = 12 panelists), 10 – Point linear scale

Values in the same row with different superscripts differ significantly (p < 0.05)