Table 3 Phytochemical characteristics of control and value-added yogurt dressings.

From: Nutrient enhanced yogurt dressing using microencapsulated anthocyanins from red onion by-products for functional food applications

Phytochemical Characteristics

Storage Time

C

YD1 (1%)

YD2 (3%)

TA content, mg

C3G/100 g dw

0

–

30.02 ± 2.47aB

53.25 ± 2.28aA

7

–

29.48 ± 1.11abB

52.88 ± 1.09abA

14

–

29.30 ± 1.08bB

52.23 ± 1.07bA

TP content,

mg GAE/g dw

0

1.64 ± 0.06aC

3.40 ± 0.03aB

5.67 ± 0.02aA

7

1.69 ± 0.06aC

3.49 ± 0.02aB

5.73 ± 0.03aA

14

1.76 ± 0.02aC

3.62 ± 0.04aB

5.78 ± 0.03aA

TF content,

mg QE/g dw

0

1.97 ± 0.05aC

5.44 ± 0.06aB

8.30 ± 0.18aA

7

2.06 ± 0.05aC

5.49 ± 0.07aB

8.33 ± 0.12aA

14

2.11 ± 0.06aC

5.52 ± 0.07aB

8.40 ± 0.09aA

AA, µmol TE/g dw

0

2.28 ± 0.19bC

15.64 ± 0.14aB

23.05 ± 0.14bA

7

2.39 ± 0.21abC

16.09 ± 0.17abB

23.62 ± 0.16abA

14

2.43 ± 0.15aC

16.44 ± 0.25bB

24.01 ± 0.10aA

  1. Values accompanied by distinct superscript lowercase letters within the same column differ substantially (p<0.05). Valuesaccompanied by distinct superscript uppercase letters within the same row are considerably different (p<0.05).
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