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Fig. 6 | Food Production, Processing and Nutrition

Fig. 6

From: Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Fig. 6

The DPPH free radical scavenging activity (A), ferric reducing antioxidant power (FRAP) (B) and reducing power (C) of extracts of different chiffon cakes. Different letters indicated the significant differences among different samples (P < 0.05). C-Control represented the chiffon cake without soybean protein isolates nor blueberry anthocyanins; C-SPI and C-SPI-BANs represented the chiffon cakes with soybean protein isolates and those complexed with blueberry anthocyanins as partial replacements for egg white, respectively

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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