Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

Table 4 Some selected antioxidant properties of the control and SFP-enriched cookies

Cookies sample (%WF:%SFP)	Total carotenoids (µg/100 g d.b.)	Total phenolics content (mg GAE/100 g d.b.)	Antioxidant activity (% DPPH inhibition)
SFP0 (100:0)	2.90 ± 0.14^a	53.81 ± 5.70^a	15.79 ± 1.03^a
SFP5 (95:5)	183.25 ± 10^b	79.06 ± 8.12^b	28.20 ± 3.19^b
SFP10 (90:10)	295.91 ± 22^c	102.14 ± 4.56^c	37.62 ± 1.72^c
SFP15 (85:15)	408.13 ± 34^d	123.72 ± 9.58^d	42.86 ± 3.93^d
SFP20 (80:20)	539.72 ± 15^e	151.68 ± 7.02^d	53.71 ± 3.05^e
SFP25(75:25)	627.49 ± 19^f	185.20 ± 6.93^e	61.58 ± 1.80^f

Values represent mean±standard deviation (n = 2). Values with different superscript letters are significantly different (p < 0.05)

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