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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Fig. 1

Changes in antioxidant activity [TPC (A), Inhibition % of DPPH (B), FRAP (C), ABTS radical scavenging activities (D), ORAC (E) and Flavonoids (F)] of sesame yogurts at 4 °C during storage period of 28 days. SESC: sesame yogurt control; SES I: RBO incorporated 6% DEQSF-based yogurt, SES II: RBO incorporated 7% DEQSF-based yogurt, SES III: RBO incorporated 8% DEQSF-based yogurt; The data are presented as mean ± SD. and alphabets show the pairwise comparison of groups (bars with different letters statistically differ from one another, p < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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