Table 3.

Percentage of free fatty acids in ready to cook (RTC) multigrain halwa mixes while storage for different periods at accelerated and ambient conditions

StorageDays	RBMHM		WBMHM		SBMHM		RBSMHM
	90% RH	65% RH	90% RH	65% RH	90% RH	65% RH	90% RH	65% RH
0	11.6 ± 0.06a	11.8 ± 0.07a	11.2 ± 0.05a	11.2 ± 0.06a	10.7 ± 0.02a	10.7 ± 0.01a	27.5 ± 0.06a	27.5 ± 0.07a
15	12.4 ± 0.01b	–	11.7 ± 0.02b	–	11.1 ± 0.01b	–	67.3 ± 0.02b	–
30	13.2 ± 0.01c	12.5 ± 0.00b	13.1 ± 0.04c	11.8 ± 0.02b	13.9 ± 0.01c	12.3 ± 0.03b	77.3 ± 0.02c	102.2 ± 0.01b
45	14.1 ± 0.18d	–	14.6 ± 0.01d	–	14.9 ± 0.12d	–	87.7 ± 0.12d	–
60	15.6 ± 0.06e	13.1 ± 0.03c	15.6 ± 0.06e	12.0 ± 0.04c	15.3 ± 0.05e	13.5 ± 0.04c	97.8 ± 0.06e	108.3 ± 0.04c
75	15.9 ± 0.03f	–	16.7 ± 0.02f	–	16.1 ± 0.07f	–	114.9 ± 0.05f	–
90	16.9 ± 0.02g	13.6 ± 0.02d	18.8 ± 0.01g	12.1 ± 0.03d	17.0 ± 0.03g	14.0 ± 0.02d	120.0 ± 0.02g	112.1 ± 0.02d
120	–	13.8 ± 0.00e	–	13.2 ± 0.01e	–	14.2 ± 0.01e	–	113.2 ± 0.01e
150	–	13.8 ± 0.03fe	–	13.7 ± 0.01f	–	14.3 ± 0.05f	–	114.1 ± 0.10f
180	–	13.9 ± 0.10gef	–	13.9 ± 0.02g	–	14.5 ± 0.06g	–	–

RBMHM, WBMHM, SBMHM, and RBSMHM—as per Table 1

Values are mean ± standard deviation of three independent determinations

Means with the same superscript within the same column do not differ significantly (p > 0.05)