Table 4.
Mean and standard deviation of effect of storage on fat acidity (mg KOH/100 g) in breads incorporated with Spirulina powder (dry matter basis)
| Types of breads | Storage period (days) | ||||||
|---|---|---|---|---|---|---|---|
| Room temperature | Refrigeration temperature | ||||||
| 0 | 2 | 4 | 7 | 2 | 4 | 7 | |
| Control (100%WWF) | 19.77 ± 0.58 | 24.42 ± 0.87 | 32.25 ± 1.20 | 51.56 ± 0.38 | 21.89 ± 3.34 | 24.59 ± 8.80 | 31.17 ± 14.73 |
| Supplementation level (%) WWF: SP | |||||||
| 98: 2 | 19.35 ± 0.84 | 24.34 ± 0.12 | 32.00 ± 0.91 | 51.10 ± 0.59 | 21.46 ± 2.96 | 24.23 ± 8.82 | 30.79 ± 14.91 |
| 96: 4 | 19.29 ± 0.54 | 24.00 ± 0.34 | 31.73 ± 0.55 | 50.73 ± 0.50 | 21.13 ± 2.74 | 23.51 ± 8.69 | 30.32 ± 15.09 |
| 94: 6 | 19.10 ± 1.13 | 23.78 ± 0.73 | 31.25 ± 0.25 | 50.00 ± 0.60 | 20.63 ± 2.49 | 23.00 ± 7.92 | 30.14 ± 15.21 |
| CD (P ≤ 0.05) |
Storage period = 4.02 Supplementation = 0.19 Interaction = 3.02 |
Storage period = 3.01 Supplementation = 0.20 Interaction = 2.00 |
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WWF whole wheat flour, SP Spirulina powder, NS non-significant