Table 1.

Thiobarbituric acid value (TBA), fluorescence intensity, browning intensity (A _{420 nm}) and color of Kapi during fermentation of 12 months

Month	TBA (mg MDA/kg sample)	Fluorescence intensity	Browning intensity (A 420 nm)	Color
				L*	a*	b*
0	0.21 ± 0.01*, a #	503.8 ± 50.06 a	0.109 ± 0.00 h	49.3 ± 0.22 a	9.8 ± 0.15 d	12.5 ± 0.41 d
1	0.18 ± 0.02 b	511.7 ± 59.52 a	0.164 ± 0.00 g	42.7 ± 0.52 b	11.1 ± 0.19 c	14.4 ± 1.08 c
2	0.13 ± 0.01 c	335.5 ± 28.87 b	0.185 ± 0.00 g	40.3 ± 0.35 c	11.3 ± 0.13 b	14.3 ± 0.21 c
3	0.13 ± 0.00 c	326.2 ± 15.17 b	0.238 ± 0.01 f	39.4 ± 0.15 d	11.3 ± 0.16 bc	14.8 ± 0.33 c
4	0.12 ± 0.02 d	312.9 ± 13.37 c	0.321 ± 0.00 e	36.7 ± 0.47 e	11.6 ± 0.11 a	16.5 ± 0.21 b
6	0.14 ± 0.01 c	256.9 ± 5.94 d	0.459 ± 0.01 d	35.4 ± 0.14 f	11.4 ± 0.11 a	16.4 ± 0.31 b
8	0.15 ± 0.01 c	135.5 ± 13.97 e	0.766 ± 0.01 a	32.9 ± 0.36 g	11.3 ± 0.16 a	16.9 ± 0.49 b
10	0.16 ± 0.01 c	156.2 ± 12.99 e	0.724 ± 0.01 b	29.7 ± 0.24 h	11.7 ± 0.21 a	17.7 ± 0.34 a
12	0.14 ± 0.02 c	152.4 ± 12.38 e	0.661 ± 0.02 c	29.5 ± 0.27 h	11.1 ± 0.23 c	18.2 ± 0.24 a

* Mean ± SD (n = 3)

# Different lower case superscripts in the same column indicate the significant difference (p < 0.05)