Table 2. Alliin concentrations of the encapsulated garlic powder extracts using various wall materials

Encapsulation method	Coating material	mg/g	% Protection of alliin (%)
Control		5.032±0.05a
Freeze drying	MD	2.208±0.10c	43.9±1.97
	WPI	1.684±1.28c	33.5±25.44
	WMP	2.079±0.73c	41.3±14.43
	SMP	2.796±0.15c	55.6±3.02
Spray drying	MD	2.789±1.09a	55.4±21.68
	WPI	2.913±0.40c	57.9±7.90
	WMP	4.131±0.18c	82.1±3.54
	SMP	3.147±1.05c	62.5±20.95

Means with the different letters in the same column are significantly different at p<0.05.
MD, WPI, WMP and SMP are indicating maltodextrin, whey protein isolate, whole milk powder and skim milk powder, respectively.