. 2022 Jan 13;11(2):211. doi: 10.3390/foods11020211

Table 5.

The lipid oxidation of potato chips with incorporation of hempseed cake (mean ± SD, n = 3).

	Control	H5	H10	H15	H20
Peroxide value (meq O₂/kg)	0.75 ± 0.36 ^b	2.05 ± 0.67 ^b	2.30 ± 0.15 ^b	5.40 ± 0.11 ^a	6.80 ± 0.62 ^a
TBARS (mg MDA/kg)	0.27 ± 0.01 ^d	0.47 ± 0.06 ^c	0.49 ± 0.04 ^bc	0.58 ± 0.03 ^b	0.78 ± 0.04 ^a

Control = potato chips made by wheat flour and potato starch; H5 = 5% hempseed cake replacement; H10 = 10% hempseed cake flour replacement; H15 = 15% hempseed cake replacement; and H20 = 20% hempseed cake replacement. Values in the same row with different superscript letters are significantly different at p < 0.05.