Table 5 Total polyphenolic contents of the Greek yogurt added stevia extracts on during storage (Unit: GAE mg/mL of sample)

Sample1)	Storage (day)
	0	5	10	15
Reference	1.35±0.05ABe	1.30±0.03Be	1.45±0.03Ae	1.40±0.05ABf
Control	1.22±0.03Cf	1.10±0.03Df	1.43±0.03Bf	1.54±0.03Ae
GHW 0.5%	2.59±0.00Cd	2.55±0.03Dd	3.08±0.00Bd	3.17±0.00Ad
GHW 1%	4.48±0.03Db	4.86±0.03Cb	5.05±0.05Bb	5.39±0.08Ab
GFE 0.5%	3.13±0.03Dc	3.37±0.10Cc	3.96±0.00Bc	4.59±0.08Ac
GFE 1%	5.12±0.06Ca	5.97±0.10Aa	5.59±0.03Ba	5.89±0.08Aa

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 differentsignificantly at p<0.05.
^a~f Means with different treatment in the column are differentsignificantly at p<0.05.