Table 6.
Changes in DPPH radical scavenging activity of barley yogurt during the storage period at 4°C.

	Sample	Period of storage (days)
		1	3	6	9	12
		DPPH (%)	Control	9.98±0.06a	10.79±0.01a	13.80±0.02a	15.27±0.01a	11.68±0.02b
Barley yogurt	28.24±0.09a		30.40±0.05a	34.30±0.10a	35.11±0.08a	34.67±0.09a

The values indicate the mean±SD of triplicate.
Means with the same letter in column are not significantly different by Duncan’s multiple range test (p<0.05).