Table 2.
Composition of the supplements
| Parameter | Unit | Dietary supplements | ||||
|---|---|---|---|---|---|---|
| Control | AP* | PGJ* | PGJ* + FS* | FS* | ||
| Portion served | Portion served | Portion served | Portion served | Portion served | ||
| Portion Size | g | -- | 200 | 250 | 100 +150 | 170 |
| Total solids | g | -- | 27.47 | 17.75 | 48 | 40.01 |
| Carbohydrate | g | -- | 22 | 32.75 | 59 | 51.1 |
| Dietary Fiber | g | -- | 4 | 0.25 | 48.6 | 54 |
| Energy | Kcal | -- | 100 | 135 | 290 | 263 |
| Lactobacillus, diverse | cfu / serving size | -- | -- | -- | 4.5 × 109 | 5.1 × 109 |
| Yeast | cfu /serving size | -- | -- | -- | 2.44×1010 | 2.77×1010 |
| Total Polyphenols | mg* / portion g | -- | 32±0.24 | 519.1±8.75 | 207.65±3.5 | -- |
| Antioxidant activity | (AEAC)** | -- | 5.70±0.74 | 11.35±2.2 | 11.37±2.05 | 7.74±1.33 |
*: mg gallic acid equivalent (GAE) , Ap: Apricot, PGJ: Pomegranate juice, FS: Fermented sobya;
**: mmol ascorbic acid equivalent antioxidant capacity