Table 3 ABTS radical scavenging activity of the Greek yogurt added stevia extracts on during storage (Unit: %)
| Sample1) | Storage (day) |
| 0 | 5 | 10 | 15 |
| Reference | 2.51±0.31Ae | 1.29±0.41Bd | 1.02±0.51BC | 0.89±0.64Bd |
| Control | 2.33±0.27Ae | 1.11±0.08Bd | 0.97±0.45BC | 0.49±0.09Bd |
| GHW 0.5% | 4.31±0.21Ad | 2.67±0.48ABb | 3.70±1.40ABb | 2.27±0.23Bc |
| GHW 1% | 6.82±0.21Ab | 4.22±0.28Bc | 5.11±1.02Bab | 3.94±0.23Bb |
| GFE 0.5% | 5.25±0.16Ac | 4.49±0.38Bb | 3.41±0.22Cb | 3.70±0.15Cb |
| GFE 1% | 7.90±0.51Aa | 7.87±0.13Aa | 6.86±0.77ABa | 6.16±0.31Ba |
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.