Storage period (Months)
Colour
Aroma
Taste
Texture
Overall Acceptability
0
8.5
a
8.5
a
8.5
a
8.5
a
8.5
a
3
8.0
b
8.0
b
8.0
b
7.8
b
8.0
b
6
7.8
c
7.9
c
7.8
c
7.5
c
7.9
c
9
7.6
d
7.8
d
7.6
d
7.3
d
7.6
d
12
7.3
e
7.5
e
7.3
e
7.1
e
7.2
e
a-e
Values within the same column with different superscripts differ significantly (p=0.05).
Table 5:
Changes in overall acceptability of retort processed chapaties (F
0
=3.0) and stored under ambient temperature (14-35°C) conditions.
