Table 2 DPPH radical scavenging activity of the Greek yogurt added stevia extracts on during storage (Unit: %)

Sample1)	Storage (day)
	0	5	10	15
Reference	4.66±0.83ABd	4.01±0.33Be	4.42±0.27ABe	5.67±0.64Ae
Control	4.46±0.31Ad	3.06±0.22Be	4.19±0.36Ae	3.99±0.24Af
GHW 0.5%	17.88±1.97Bc	13.42±0.25Cd	22.43±0.49Ad	24.60±0.14Ad
GHW 1%	28.70±0.35Cb	21.88±0.58Dc	38.72±0.62Bb	40.64±0.28Ab
GFE 0.5%	26.59±0.51Db	28.37±0.25Cb	32.56±0.36Bc	34.71±0.37Ac
GFE 1%	31.63±0.83Da	53.03±0.88Ca	56.19±0.14Ba	58.21±0.37Aa

¹⁾ Reference: Greek-style yogurt without sweetener, Control: Greek-style yogurt with oligosaccharide 0.5%, GHW 0.5%: Greek-style yogurt with HWE 0.5%, GHW 1%: Greek-style yogurt with HWE 1%, GFE 0.5%: Greek-style yogurt with FEE 0.5%, GFE 1%: Greek-style yogurt with FEE 1%
Each value represents mean±S.D. (n=3)
^A~D Means with different storage days in the same row are different significantly at p<0.05.
^a~f Means with different treatment in the column are different significantly at p<0.05.