Table. 5.
Table. 5.
Antioxidative activities of Yanggaeng treated with tempeh powder
| CON | TP2 | TP4 | TP6 | |
|---|---|---|---|---|
| TPC (μg GAE/g) | 9.12±1.91NS | 9.13±2.28 | 9.69±4.70 | 16.11±3.16 |
| ABTS radical scavenging activities (inhibition %) | 6.63±0.12c | 6.60±0.40c | 7.44±0.47b | 12.27±1.44a |
CON, Yanggaeng prepared with 0% tempeh powder; TP2, Yanggaeng prepared with 2% tempeh powder; TP4, Yanggaeng prepared with 4% tempeh powder; TP6, Yanggaeng prepared with 6% tempeh powder.
Data are presented as mean±SD (n=3). Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test.
Means with different letters (a-c) in the same row were significantly different at
TPC, total phenol content; GAE, gallic acid equivalent; ABTS, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).
Prev Nutr Food Sci 2023;28:514~519 https://doi.org/10.3746/pnf.2023.28.4.514
© Prev. Nutr. Food Sci.