Table 3 Comparison of total phenol, DPPH free radical scavenging ability, and overall acceptance of breads containing different concentrations of cinnamon extract in both free and microencapsulated forms.

Total phenol content (mg/100 g)

4.13 ± 0.14^d

5.35 ± 0.19^c

6.32 ± 0.11^b

7.45 ± 0.10^a

4.19 ± 0.16^d

6.15 ± 0.26^b

DPPH (%)

4.91 ± 0.27^d

12.27 ± 0.56^c

15.75 ± 0.43^b

20.63 ± 0.89^a

5.01 ± 0.33^d

12.99 ± 0.67^c

Overall acceptability

4.30 ± 0.20^a

4.25 ± 0.17^a

4.26 ± 0.19^a

3.50 ± 0.25^b

3.55 ± 0.15^b

2.15 ± 0.10^c