. 2014 Feb 8;51(9):2190–2196. doi: 10.1007/s13197-014-1269-y

Table 4.

Changes in moisture content (%), peroxide value (PV,meqO₂/Kg fat), free fatty acid value (FFA, % oleic acid), thiobarbituric acid value (TBA, mg MA/kg sample), browning index (OD at 420 nm) and overall acceptability score (OAA) of potato stuffed parothas stored at ambient temperature conditions (14–34 °C)

Storage period (months)	Moisture*	PV*	FFA*	TBA*	Browning*	OAA**
0	42.05^a ± 0.20	9.98^a ± 0.11	1.01^a ± 0.01	0.101^a ± 0.001	0.071^a ± 0.001	8.6^a ± 0.05
3	41.85^a ± 0.20	12.12^b ± 0.15	1.22^b ± 0.01	0.121^b ± 0.003	0.079^b ± 0.002	8.4^b ± 0.04
6	41.05^b ± 0.19	17.51^c ± 0.20	1.41^c ± 0.02	0.139^c ± 0.002	0.092^c ± 0.002	8.0^b ± 0.08
9	40.61^b ± 0.17	21.54^d ± 0.32	1.95^d ± 0.02	0.156^d ± 0.002	0.113^d ± 0.004	7.4^c ± 0.07
12	40.11^c ± 0.15	29.16^e ± 0.36	2.66^e ± 0.03	0.171^e ± 0.003	0.128^e ± 0.003	7.1^d ± 0.09

*mean ± SD (n = 3)

**mean ± SD (n = 15)

^a–eValues within the same column with different superscripts differ significantly (p ≤ 0.05)