Table 5. Antioxidant characteristics of Baekseolgi added with different levels of Pu´er tea extracts and agar powder

Antioxidant characteristics	Baekseolgi1)
	Con (Ⅰ)	Con (Ⅱ)	PAB (Ⅰ)	PAB (Ⅱ)	PAB (Ⅲ)
Total polyphenol content(mg GAE/g)	0.51±0.222)c3)	0.43±0.28c	2.62±0.93b	4.96±1.32ab	7.18±1.51a
DPPH radical scavenging activity(%)	1.32±0.62c	1.25±0.90c	21.27±3.91b	29.85±2.24b	40.32±3.51a

¹⁾Con (Ⅰ), control Baekseolgi;Con (Ⅱ), Baekseolgi added with 3% of agar powder; PAB (Ⅰ), Baekseolgi added with 3% of agar powder and 1% of Pu´er tea extracts; PAB (Ⅱ), Baekseolgi added with 3% of agar powder and 2% of Pu´er tea extracts; PAB (Ⅲ), Baekseolgi added with 3% of agar powder and 3% of Pu´er tea extracts.
²⁾Values are mean±SD.
³⁾Different letters in superscripts within the same row are significantly different at p<0.05 by Duncan's multiple range test.