Research Article
Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities
Table 3
Antioxidant properties of cookies made with β-glucan compared to the control cookies and control flour.
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TPC = total phenolic contents (mg GAE/g); FRAP = ferric reducing antioxidant power (TE mg/g); IBC = iron binding capacity (mg EDTA/g). The results are presented in the form of mean ± SD of replicates: . Different letters in a column present significant () effect, according to 1-factor ANOVA, and the differences between the means were evaluated by DMR test. The level of significance was . | ||||||||||||||||||||||||||||||||||||