Open Access
Table 4.
Antioxidant activity of the investigated samples
| № sample | Sample name | Content of antioxidants, mg/g | ||
|---|---|---|---|---|
| 1 | Biscuit based on FCM | 0.008 | ||
| 2 | Biscuit to traditional technologies (control) | 0.013 | ||
| 3 | Stevia leaf | 0.110 | ||
| 4 | Biscuit with lactulose content, % | 0.8 | 0.038 | |
| 5 | 11 | 0.045 | ||
| 6 | Biscuit with pumpkin flour, % | 135 | 0.033 | |
| 7 | 15.0 | 0.043 | ||
| 8 | Pumpkin flour | 0.026 | ||
| 9 | Biscuit containing thistle flour, % | 11.0 | 0.130 | |
| 10 | 13.0 | 0.142 | ||
| 11 | Thistle flour | 0.191 | ||
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