Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Table 4

Bioactive compound contents of fortified biscuits with mussel powder and spices^e.

	Total phenolic content (g·GAE/g·DW)	Anthocyanin (mg·Cy-3-glu/100 g·DW)	Flavonoid contents (g·catechin/g·DW)	DPPH (mol·trolox/g·DW)	ABTS (mol·trolox/g·DW)
Control	1899.9 ± 6.8^d	12.4 ± 0.7^b	761.9 ± 1.9^c	37.4 ± 0.4^b	10.5 ± 0.3^d
Mussel powder 10%	2588.7 ± 1.2^c	18.3 ± 0.5^a	840.5 ± 16.9^c	38.7 ± 0.8^ab	53.7 ± 1.4^c
Mussel powder 15%	2623.6 ± 5.4^b	19.0 ± 0.4^a	1341.7 ± 27.0^b	40.1 ± 0.4^ab	65.9 ± 0.6^b
Mussel powder 20%	3081.5 ± 4.5^a	19.6 ± 0.5^a	2656.2 ± 70.5^a	40.6 ± 0.5^a	73.1 ± 1.0^a
LSD^f	14.0	1.5	109.2	1.6	2.6

GAE, gallic acid equivalent; Cy-3-glu, cyanidin-3-glucoside; DPPH, 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity; ABTS, [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation scavenging activity. ^eDifferent superscripts (a, b, c, and d) in each column represent the significant difference (Duncan’s multiple range test, ); values represent mean ± standard error. ^fLSD, least significant difference.