Table 4.
Bioactive compounds contents of the fortified biscuits prepared from wheat–purple rice flour blends mixed with mussel powder and mixed spices
| Bioactive compounds | % defatted green‐lipped mussel powder | LSD (5%) | |||
|---|---|---|---|---|---|
| Control | 5 | 10 | 15 | ||
| Total phenolics (mg GAE/100 g DW) | 2664.72 ± 8.68d | 3120.98 ± 0.78c | 3311.62 ± 13.77b | 3522.96 ± 10.87a | 10.88 |
| Anthocyanin (C3G, mg/kg DW) | 19.20 ± 0.10d | 24.38 ± 0.25c | 25.88 ± 0.10b | 27.55 ± 0.25a | 0.31 |
| Flavonoid contents (mg CE/100 g DW) | 1.12 ± 0.07d | 1.52 ± 0.07c | 1.77 ± 0.10b | 2.12 ± 0.10a | 0.01 |
| DPPH (μmol Trolox/g DW) | 47.52 ± 0.11d | 48.06 ± 0.01c | 48.62 ± 0.06b | 48.96 ± 0.07a | 0.12 |
| ABTS (μmol Trolox/g DW) | 11.95 ± 0.18d | 16.39 ± 0.24c | 30.60 ± 0.19b | 41.07 ± 0.03a | 0.29 |
LSD, least significant difference.
Each row, sample means not having the same letter are significantly different (Duncan's multiple range test, p < .05). Values represent mean ± SE.