Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

Table 5

Peroxide values and rancidity scores of navy-corn and pinto-corn extrudates at different time periods.

Treatment	Navy-corn				Pinto-corn
	Peroxide values		Sensory scores		Peroxide values		Sensory scores
	Control	2.9^aA	3.4^aB	2.5^aA	3.5^aB	3.0^aA	3.2^aA	2.4^aA	2.5^aA
5% flax	3.1^aA	3.6^aB	ND	ND	3.0^aA	3.5^abB	ND	ND
10% flax	3.3^abA	3.7^abA	2.6^aA	4.5^abB	3.1^aA	3.6^abcA	2.4^aA	4.4^abA
15% flax	3.6^bA	4.0^bA	ND	ND	3.2^abA	3.8^bcB	ND	ND
20% flax	3.8^bA	4.2^bA	2.8^aA	5.6^bB	3.5^bA	4.2^cB	3.4^aA	5.0^bB

indicates time in months. Means in column with the same lowercase letter are not significantly () different. Means in row with the same uppercase letter are not significantly () different. ND indicates not determined.