Table 5.
Effect of storage days on processed cheese incorporated oat biscuit quality
| Days of storage | CA | FL | BT | OA |
|---|---|---|---|---|
| 0 | 7.84 ± 0.09c | 7.58 ± 0.15c | 7.73 ± 0.08d | 7.72 ± 0.10d |
| 15 | 7.73 ± 0.09c | 7.47 ± 0.09bc | 7.60 ± 0.09cd | 7.53 ± 0.13cd |
| 30 | 7.71 ± 0.10c | 7.40 ± 0.13bc | 7.55 ± 0.09cd | 7.49 ± 0.12bcd |
| 45 | 7.64 ± 0.08 bc | 7.36 ± 0.12bc | 7.41 ± 0.10bc | 7.39 ± 0.12bc |
| 60 | 7.59 ± 0.09 bc | 7.30 ± 0.16 abc | 7.30 ± 0.08b | 7.34 ± 0.11ab |
| 75 | 7.45 ± 0.11b | 7.21 ± 0.13 ab | 7.17 ± 0.09 ab | 7.18 ± 0.11ab |
| 90 | 7.16 ± 0.09a | 6.98 ± 0.10a | 7.00 ± 0.11a | 7.05 ± 0.11a |
Values with different superscripts in a column are significantly different from each other (P < 0.05)
CA Colour and appearance; FL Flavour; BT Body and texture; OA Overall acceptance