. 2014 Apr 25;52(5):3006–3013. doi: 10.1007/s13197-014-1367-x

Table 5.

Effect of storage on the chemical and sensory characteristics of BEB

Attributes	Storage period (months)
	0			3
	Control	50 % FRIM	50 % PRIM	Control	50 % FRIM	50 % PRIM
Moisture (%)	4.26	6.55	5.85	4.56	6.80	6.05
Moisture (%)	±0.05^a	±0.03^b	±0.01^c	±0.06 ^a	±0.04^b	±0.05^c
Peroxide value	6.13	6.14	4.9	7.45	7.85	6.88
(meq O2/kg)	±0.05^b	±0.04^b	±0.02^a	±0.05^c	±0.06^c	±0.05^b
Free fatty acid	5.26	5.02	4.82	8.60	7.83	7.23
(% oleic acid)	±0.04^a	±0.03^a	±0.04^a	±0.06^bc	±0.07^c	±0.05^b
OQS	38.0	43.5	42.0	37.0	42.5	40.5
OQS	±0.11^b	±0.18^a	±0.22^a	±0.20^b	±0.25^a	±0.28^a

BF Brown flour; FRIM Fibre Rich Ingredients Mixture; PRIM Protein Rich Ingredients Mixture

Values in the row with the same letter in the superscript are not significantly different from each other at P ≤ 0.05. OQS Overall quality score. Values are means of three replicates ± standard deviation