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Table 3 Statistical evaluation of effect of heating on different MCCOs

From: Heating effect on quality characteristics of mixed canola cooking oils

Characteristic CBVCOs Mean range SD range Df Significant value F-value P-value Fcrit
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
  1. F > Fcrit or P-value < 0.05: significant and F < Fcrit or P-value > 0.05: non-significant