Table 4. Thiobarbituric acid reactive substances (TBARS) values and total plate counts of cooked patties formulated with different amounts of cacao nips extracts (CEs) during cold storage (4°C)

Traits	Storage periods (d)	CON	Treatment¹⁾
Traits	Storage periods (d)	CON	CE-0.025	CE-0.05	CE-0.075	CE-0.1	ASC-0.1
TBARS (mg MDA/kg sample)	0	0.54±0.01^Da	0.29±0.03^Db	0.23±0.01^Ec	0.19±0.01^DEd	0.16±0.02^De	0.15±0.01^Ee
	3	1.21±0.01^Ca	0.81±0.02^Cb	0.50±0.01^Dc	0.25±0.01^Dd	0.22±0.00^Cf	0.18±0.00^De
	7	1.48±0.00^Ba	1.03±0.02^Bb	0.66±0.01^Cc	0.32±0.00^Cd	0.26±0.02^Be	0.25±0.01^Ce
	10	1.47±0.02^Ba	1.07±0.00^Bb	0.73±0.02^Bc	0.39±0.00^Bd	0.30±0.01^Ae	0.29±0.00^Be
	15	1.98±0.03^Aa	1.48±0.01^Ab	1.28±0.01^Ac	0.48±0.02^Ad	0.32±0.01^Ae	0.31±0.00^Ae
Total plate counts (Log CFU/g)	0	3.18±0.09^E	3.19±0.05^E	3.24±0.21^E	3.23±0.14^E	3.24±0.17^E	3.26±0.13^E
	3	3.49±0.08^D	3.47±0.06^D	3.55±0.10^D	3.59±0.04^D	3.50±0.13^D	3.46±0.11^D
	7	4.16±0.10^C	4.15±0.11^C	4.18±0.15^C	4.26±0.12^C	4.33±0.05^C	4.32±0.01^C
	10	4.51±0.12^B	4.50±0.08^B	4.46±0.09^B	4.43±0.09^B	4.38±0.09^B	4.46±0.16^B
	15	6.15±0.09^A	6.14±0.10^A	6.13±0.08^A	6.08±0.07^A	6.22±0.23^A	6.16±0.11^A

The mixing ratios of the ingredients are shown in Table 1.
Mean within a column with different letters are significantly different (p<0.05).
Mean within a row with different letters are significantly different (p<0.05).