Table 4 FRAP activity of the Greek yogurt added stevia extracts on during storage (Unit: GAE mg/mL of sample)
| Sample1) | Storage (day) |
| 0 | 5 | 10 | 15 |
| Reference | 1.85±0.06Ae | 1.14±0.03Cd | 1.79±0.02Ad | 1.38±0.00Be |
| Control | 1.62±0.04Af | 1.58±0.03Ac | 1.50±0.01Be | 1.39±0.01Ce |
| GHW 0.5% | 2.45±0.04Bc | 2.79±0.24Ab | 2.16±0.00Cc | 2.10±0.01Cc |
| GHW 1% | 3.45±0.03Ba | 3.96±0.31Aa | 2.83±0.01Ca | 2.97±0.05Ca |
| GFE 0.5% | 2.11±0.01Bd | 2.42±0.09Ab | 1.45±0.03Df | 1.92±0.04Cd |
| GFE 1% | 3.09±0.03Bb | 3.58±0.16Aa | 2.28±0.02Db | 2.82±0.00Cb |
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.