Treatments

Period of storage (Days)

C.D. at 5%

0

30

60

90

T0

0.110±0.02

0.121±0.03

0.120±0.01

0.130±0.02

NS

T4

0.160±0.01

0.181±0.04

0.180±0.02

0.181±0.03

NS

T8

0.183±0.03

0.209±0.02

0.221±0.03

0.270±0.04

NS

T12

0.161±0.04

0.164±0.04

0.183±0.04

0.232±0.03

NS

T13

0.167±0.02

0.181±0.01

0.213±0.02

0.242±0.02

NS

*Values are average of 3 replications
Table 6: Changes in fatty acid acidity (mg of KOH/100 g of flour) of different kinds of blended flours in tin boxes during different storage periods.