Table 6.
Changes in antioxidant properties of soymilk-based banana-blueberry-puree by adding thickeners XanFlax and brand G.
| Characteristics | Control | X1 | X3 | X5 | G1 | G2 | G3 |
|---|---|---|---|---|---|---|---|
| DPPH (%) | 23.02 ± 3.69 bc | 19.78 ± 4.21 c | 27.07 ± 2.00 b | 34.70 ± 1.20 a | 8.56 ± 1.80 e | 7.27 ± 1.67 e | 13.87 ± 3.06 d |
| ABTS (%) | 61.62 ± 0.4 b | 67.05 ± 0.38 a | 67.74 ± 0.58 a | 67.84 ± 0.49 a | 40.22 ± 1.56 c | 34.22 ± 0.93 d | 18.33 ± 1.10 e |
| RP (L-Cysteine eq. mM) | 1.76 ± 0.04 | 1.73 ± 0.02 | 1.76 ± 0.01 | 1.74 ± 0.08 | 1.76 ± 0.01 | 1.90 ± 0.43 | 1.71 ± 0.03 |
| TPC (mg GAE/g) | 1.19 ± 0.04 cd | 1.14 ± 0.03 d | 1.36 ± 0.03 b | 1.64 ± 0.04 a | 1.20 ± 0.02 cd | 1.22 ± 0.06 c | 1.05 ± 0.02 e |
Control: puree without thickeners, X1: puree added with XanFlax 1%, X3: puree added with XanFlax 3%, X5: puree added with XanFlax 5%, G1: puree added with brand G 1.35%, G2: puree added with brand G 2.7%, G3: puree added with brand G 5.4%. Values in each row followed by different lower-case superscript letters are significantly different at p < 0.001 (one-way ANOVA, Bonferroni test). RP: Reducing power; TPC: total polyphenol content; GAE: gallic acid equivalent.