Storage period (Months) Colour Aroma Taste Texture Overall Acceptability
0 8.5a 8.5a 8.5a 8.5a 8.5a
3 8.0b 8.0b 8.0b 7.8b 8.0b
6 7.8c 7.9c 7.8c 7.5c 7.9c
9 7.6d 7.8d 7.6d 7.3d 7.6d
12 7.3e 7.5e 7.3e 7.1e 7.2e
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 (F0=3.0) and stored under ambient temperature (14-35°C) conditions.