Table 5.

Changes in average Chroma values for potato chips during frying during frying (n = 2)

Characteristic	Frying cycles	Treatments
		Control	TBHQ	TRLG 101 at 400 ppm on top	TRLG 101 at 750 ppm on top
Chroma of chips	0	31.72 ± 0.25aA	31.30 ± 0.25aA	31.43 ± 0.19aA	31.85 ± 0.10aAB
	20	31.86 ± 0.13aAB	31.49 ± 0.23aA	31.45 ± 0.38aA	31.89 ± 0.03aAB
	40	32.50 ± 0.09aB	32.28 ± 0.58aB	31.73 ± 0.13aAB	31.68 ± 0.07aA
	60	32.25 ± 0.47aAB	31.76 ± 0.20aAB	32.16 ± 0.50aBC	32.54 ± 0.46aBC
	80	32.43 ± 0.28aB	32.24 ± 0.17aB	32.47 ± 0.17aC	32.62 ± 0.24aC
	100	33.79 ± 0.33bC	33.04 ± 0.11aC	34.02 ± 0.19bD	33.76 ± 0.28bD
	120	35.28 ± 0.21aD	34.61 ± 0.35aD	34.68 ± 0.08aE	35.27 ± 0.50aE

^a–b Means within a row (between treatments) with different letters are significantly different (p < 0.05)

^A–E Means within a column (between frying cycles) with different letters are significantly different (p < 0.05)