*3.6. Storage Studies*

Figure 6 shows the effect of frozen conditions on the RTC-GF snack. It is evident from Figure 6a that the free fatty acid content and peroxide value showed a steady increase in both the packaging materials but more so when the product was stored in LDPE than in HDPE pouches. The fresh samples had a free fatty acid content of 0.952% and the peroxide value was 0.42 meqO2. The free fatty acid concentration increased to 1.197% for the snack in LDPE pouches and 1.175% in HDPE pouches after 90 days of storage. For the same time period, the peroxide value of the sample increased to 2.0 meqO2 in HDPE and 2.01 in LDPE pouches. Figure 6b represents the moisture content and overall acceptability of the

RTC-GF snack during its storage. The fresh product had a moisture content of 44.882%. It is evident that the moisture content of the stored product increased to 43.414% in LDPE and 44.505% in HDPE pouches after 90 days of storage. Regarding the sensory analysis of the product during storage, the overall acceptability scores decreased from 8.5 for fresh product to 7.9 for the snacks in LDPE pouches and 8.0 for the product in HDPE pouches on the 90th day of the storage study.

**Figure 6.** Storage studies: (**a**) Effect of packaging material on the free fatty acid content and peroxide value of stored ready-to-cook gluten-free (T3) snack; (**b**) Effect of packaging material on the moisture content(M) and overall acceptability(A) of stored ready-to-cook gluten-free (T3) snack.
