Table 3.

Box-Behnkhen design. Experimental responses of the wheat germ and the oil quality parameters

Treatment	ΔFAa	TTCb	FM(d.b.)c	FT	L*	a*	b*	WI
Raw germ	2.4 ± 0.2a	3776 ± 4a	13.5 ± 0.1a	nt	70.08 ± 0.05b	5.3 ± 0.3b	26.8 ± 0.6c	59.5 ± 0.4a
1	1.53 ± 0.04b	3598 ± 79a	8.3 ± 0.3b	49.6	71.0 ± 0.2a	5.2 ± 0.4b	27.3 ± 0.3b	59.8 ± 0.2a
2	1.27 ± 0.02b	3557 ± 67a	3.5 ± 0.3g	93.8	70.3 ± 0.3b	4.9 ± 0.3b	29.4 ± 0.2b	57.9 ± 0.4b
3	1.16 ± 0.07b	3568 ± 148a	3.87 ± 0.07f	76	70.7 ± 0.3a	5.2 ± 0.2b	29 ± 1b	58.7 ± 0.7b
4	0.3 ± 0.1d	3397 ± 26b	0.14 ± 0.02j	174.4	34.9 ± 0.2d	5.7 ± 0.5c	13.2 ± 0.8d	33.3 ± 0.1e
5	0.30 ± 0.04d	3617 ± 64a	1.68 ± 0.08h	181.6	57.9 ± 0.5c	7.9 ± 0.4a	27 ± 1c	49.2 ± 0.8d
6	0.99 ± 0.06c	3680 ± 131a	4.43 ± 0.06e	95.6	69.5 ± 0.9b	4.7 ± 0.9b	28.9 ± 0.5b	57.7 ± 0.8b
7	1.2 ± 0.4b	3495 ± 56a	7.02 ± 0.02c	59.6	70.2 ± 0.8b	4.8 ± 0.2b	27 ± 1b	59 ± 1b
8	1.19 ± 0.01b	3735 ± 2a	8.7 ± 0.4b	59.8	69.6 ± 0.3b	5.3 ± 0.2b	26 ± 2c	59.6 ± 0.8a
9	1.3 ± 0.1b	3521 ± 51a	4.71 ± 0.08e	91.4	70.7 ± 0.9a	4.7 ± 0.5b	29.5 ± 0.3b	58.2 ± 0.5b
10	1.2 ± 0.3b	3545 ± 135a	4.30 ± 0.01e	95.2	69.6 ± 0.4b	5.2 ± 0.1b	29 ± 1b	57 ± 1b
11	1.49 ± 0.07b	3369 ± 106b	6.82 ± 0.07c	64.4	71.0 ± 0.8a	4.7 ± 0.6b	29 ± 1b	59 ± 1b
12	0.2 ± 0.2d	3572 ± 9a	1.65 ± 0.03h	115.2	69.6 ± 0.9b	4.8 ± 0.3b	29.66 ± 0.04b	57.3 ± 0.7b
13	1.3 ± 0.2b	3548 ± 48a	3.98 ± 0.04f	105.4	71 ± 1a	4.6 ± 0.4b	30.08 ± 0.11b	57.8 ± 0.7b
14	0.35 ± 0.05d	3367 ± 41b	1.0 ± 0.3i	151.8	68.8 ± 0.4b	4.4 ± 0.3c	27.89 ± 1.49b	58 ± 1b
15	0.81 ± 0.03c	3631 ± 8a	5.32 ± 0.01d	75.4	70.0 ± 0.3b	5.0 ± 0.2b	28.33 ± 0.09b	58.4 ± 0.2b
16	0.08 ± 0.01d	3442 ± 29b	1.5 ± 0.4h	145.6	69.4 ± 0.5b	4.1 ± 0.2c	31.02 ± 0.15a	56.2 ± 0.4c

L*, a*, b* and Whiteness index (WI): n = 3

Change of free fatty acid content (ΔFA), Total tocopherol content (TTC) and FM (dry basis): n = 2

FT: Instrument accuracy: 1.5 °C

Means with a different letter for each index are significantly different (DGC, p ≤ 0.05); ^a g oleic acid/100 g oil; ^b mg/kg oil; ^c Final moisture (FM), g/100 g dry solids; ^d Final temperature (FT),  °C