reducing power assay (%inhibition )

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Presentation transcript:

reducing power assay (%inhibition ) Table 3. Changes of reducing power assay (%inhibition) and DPPH (%inhibition) contents in yoghurt made with camel milk during cold storage Temperature Time(min.) Storage period(days) reducing power assay (%inhibition ) DPPH (%inhibition ) 80°C 30 16.93defg 22.7fgh 7 16.52efg 21.9ghi 15 16.0gh 21.3hi 21 15.32h 19.9hi 60 17.50bcde 24.5cdef 17.01cdefg 23.8efg 16.37fgh 23.12fgh 15.91gh 90 18.10abc 25.6cde 17.57bcde 24.4cdefg 17.31cdef 24.1defg 16.73fgh 23.6efg 120 19.21a 28.7a 18.51ab 27.9ab 17.93bcd 26.5abc 17.12cdef 26.3bcd *Means of triplicates. Means followed by the same superscript are not significantly different, P<0.01. Abeer M. Abd Elhamid et al. Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk. American Journal of Food Science and Technology, 2017, Vol. 5, No. 3, 109-116. doi:10.12691/ajfst-5-3-6 © The Author(s) 2015. Published by Science and Education Publishing.