International Journal of Food Science / 2019 / Article / Fig 3

Research Article

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Figure 3

Influence of grape skin extract addition at different levels (0, 1.2, 2.3, and 3.5% on dough weight) on the specific antioxidant capacity (TEAC = ) of dough and biscuit, based on the ABTS assay or the ORAC assay. Different lowercase letters indicate means statistically different for the ABTS results, while uppercase letters indicate means statistically different for the ORAC results, according to ANOVA analysis and post hoc Tukey’s test (p<0.01). Error bars indicate ± SD of mean values (n = 3).