Heating effect on quality characteristics of mixed canola cooking oils

BMC Chemistry

Table 3 Statistical evaluation of effect of heating on different MCCOs

Characteristic	CBVCOs	Mean range	SD range	Df	Significant value	F-value	P-value	F_crit
SV mg KOH	K-1–K-5	99.26–155.05	65.10–107.34	4	0.230–0.644	0.30	0.88	3.47
Un-sap Matter		3.82–8.03	0.694–2.67		0.426–0.817	3.59	0.05	3.48
Specific Gravity		0.87–0.92	0.017–0.024		0.488–0.995	6.77	0.007	3.47
Refractive Index		1.471–1.473	0.001–0.002		0.001–0.850	2.03	0.166	3.48
pH		6.78–6.87	014–039		0.071–0.714	5.83	0.011	3.48
AV mg KOH g⁻¹		2.37–2.85	1.01–1.57		0.644–0.993	0.093	0.982	3.478

F > F_crit or P-value < 0.05: significant and F < F_crit or P-value > 0.05: non-significant

ISSN: 2661-801X