A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation

Table 5

Parameters studied for establishing shelf life of Karpurvalli munch ().

Storage temp.	Storage period (months)	Sensory score^*#	Vitamin C (mg/100 gm)	TBA value (mg/kg)	Antioxidant activity (%)
5°C	0	8.02 ± 0.2^a	11.77	0.070	82.14
	2	7.80 ± 0.3^a	11.55	0.082	79.45
	4	7.60 ± 0.5^a	10.92	0.097	71.23
	6	7.52 ± 0.2^a	9.38	0.123	67.89
	8	7.46 ± 0.4^a	8.14	0.148	62.15
	10	7.32 ± 0.3^a	6.79	0.179	51.82
RT; (28 ± 5°C)	0	8.02 ± 0.2^a	11.77	0.070	82.14
	2	7.80 ± 0.5^a	11.28	0.191	77
	4	7.56 ± 0.3^a	10.17	0.236	60.17
	6	7.41 ± 0.2^b	8.13	0.261	51.30
	8	7.30 ± 0.3^b	6.51	0.307	40.79
	10	7.08 ± 0.2^b	4.78	0.412	29.83
37°C	0	8.02 ± 0.2^a	11.77	0.070	82.14
	2	7.70 ± 0.3^a	11.27	0.269	75.05
	4	7.32 ± 0.2^b	8.76	0.356	51.48
	6	7.18 ± 0.3^bc	5.41	0.401	43.58
	8	7.01 ± 0.4^bc	3.19	0.473	31.72
	10	6.60 ± 0.4^bc	2.30	0.609	19.98

RT: room temperature; *score on nine-point Hedonic scale ( panelists).
Different alphabet superscripts in the same column indicate statically significant difference.