Table 3

Sample code	Storage period (days)	*Browning index (OD)**
Sample code	Storage period (days)	CF (APS)	PJ (APS)	CF (NP)
R_G1	0 30 60 90 120	0.341 ± 0.023 0.397 ± 0.056 0.461 ± 0.011 0.503 ± 0.012 0.581 ± 0.025	0.341 ± 0.023 0.39 ± 0.054 0.473 ± 0.032 0.498 ± 0.038 0.593 ± 0.022	0.341 ± 0.023 0.353 ± 0.054 0.371 ± 0.051 0.393 ± 0.051 0.411 ± 0.084
R_G2	0 30 60 90 120	0.423 ± 0.065 0.467 ± 0.045 0.474 ± 0.021 0.498 ± 0.045 0.548 ± 0.021	0.423 ± 0.065 0.477 ± 0.061 0.493 ± 0.021 0.508 ± 0.085 0.569 ± 0.015	0.423 ± 0.065 0.435 ± 0.054 0.453 ± 0.012 0.472 ± 0.045 0.492 ± 0.065
R_G3	0 30 60 90 120	0.398 ± 0.054 0.42 ± 0.012 0.479 ± 0.045 0.499 ± 0.054 0.573 ± 0.022	0.398 ± 0.054 0.412 ± 0.054 0.467 ± 0.081 0.52 ± 0.052 0.58 ± 0.054	0.398 ± 0.054 0.404 ± 0.054 0.421 ± 064 0.438 ± 0.041 0.476 ± 0.065

CF (APS) – Combination film with air packaging system
R_G1- Rice+ gram (89.5%)
PJ (APS) – Pet jar with air packaging system
R_G2 – Rice+ gram (87.5%)
CF (NP) – Combination film with nitrogen flush packaging
R_G3- Rice +gram (85.5%)
*Values are means of three replicates ± SD

Table 3: Change in Browning index (OD) of weaning food samples prepared from different combination of rice flour, gram flour, milk powder and papaya powder during storage in different packaging materials.