Table 4.
Phenolic compounds, vitamin C, and DPPH radical scavenging activity of spray-dried gar lic chives powders as affected by steam blanching pretreatment

Treatment1)	Forming agent2)	Phenolic compounds (mg%)	Vitamin C (mg%)	DPPH radical scavenging activity (%)
NB	DT	959.57±46.50a3)	0.57±0.02a	54.97±3.51b
	CD	1,052.35±77.71a	0.52±0.03a	64.42±4.58a
	SB	DT	652.84±62.50b	0.11±0.01b	50.83±6.05b
CD		750.35±74.45b	0.15±0.01b	52.05±4.02b

NB, nonblanching; SB, steam blanching.
DT, dextrin (DE=10); CD, β-cyclodextrin
Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).