Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Table 5

Levels of total phenolic content and antioxidant activities before and after fermentation for each beverage.

Exp	Total phenolic content (mg GAE/mL)		Antioxidant activities (%)
	Unfermented	Fermented	Unfermented	Fermented
1	48.75^b ± 0.70	57.58^b ± 0.69	60.88^a ± 0.51	68.40^b ± 0.67
2	49.88^b ± 0.17	59.75^c ± 0.56	63.15^b ± 0.91	72.60^fg ± 0.31
3	58.46^de ± 0.70	64.80^e ± 0.56	63.88^b ± 0.45	71.25^de ± 0.75
4	57.20^d ± 0.96	63.60^de ± 0.47	65.77^c ± 0.74	75.60^h ± 0.43
5	52.75^c ± 0.63	69.97^fg ± 0.49	60.76^a ± 0.62	70.80^cd ± 0.28
6	59.00^ef ± 0.44	70.68^g ± 0.39	65.20^c ± 0.42	73.60^g ± 0.38
7	57.25^d ± 0.89	85.00^i ± 0.14	69.45^e ± 0.77	91.36^l ± 0.70
8	58.91^ef ± 0.96	89.45^j ± 0.62	71.49^f ± 0.41	95.95^m ± 0.76
9	60^fg ± 0.45	82.20^h ± 0.26	67.77^d ± 0.35	80.45^i ± 0.65
10	63.89^h ± 0.28	81.69^h ± 0.70	71.67^f ± 0.88	85.62^j ± 0.65
11	45.11^a ± 0.19	55.25^a ± 0.34	60.78^a ± 0.75	69.80^c ± 0.24
12	60.68^g ± 0.51	90.45^j ± 0.79	75.94^g ± 0.53	91.60^l ± 0.51
1 3	58.30^de ± 0.91	69.30^f ± 0.77	60.76^a ± 0.36	65.25^a ± 0.32
14	58.91^ef ± 0.96	81.20^h ± 0.26	68.25^de ± 0.91	89.85^k ± 0.51
15	52.10^c ± 0.28	63.10^d ± 0.67	65.61^c ± 0.57	71.50^def ± 0.33
16	52.73^c ± 0.40	62.50^d ± 0.14	65.61^c ± 0.12	72.05^ef ± 0.84
17	51.77^c ± 0.33	63.01^d ± 0.09	65.96^c ± 0.15	71.95^def ± 0.84
18	52.77^c ± 0.45	62.90^d ± 0.84	65.23^c ± 0.30	72.42^ef ± 0.79
19	52.05^c ± 0.44	63.05^d ± 0.93	66.12^c ± 0.12	71.15^de ± 0.30

Values are expressed as mean ± standard deviation (three determinations). Data in the same row with different superscript letters are significantly different at .