Table 6. Total polyphenol, total flavonoid and carotenoid contents of curd yogurt fortified with different amounts of carrot powder

Samples	Measurement
	Total polyphenol (μg GAE¹⁾/g)	Total flavonoid (μg QE²⁾/g)	Carotenoids
	Total polyphenol (μg GAE¹⁾/g)	Total flavonoid (μg QE²⁾/g)	Lutein (μg/g)	β-carotene (μg/g)
Carrot powder	167.49±1.19³⁾	95.14±0.70	13.33±0.33	45.67±0.53
Curd yogurt containing carrot powder (%)
0	72.07±0.47^d4)	8.17±1.92^d	ND⁵⁾	ND
3	76.01±1.60^c	14.78±0.55^c	0.04±0.01^c	0.54±0.09^c
6	80.42±0.35^b	21.77±2.14^b	0.25±0.00^b	1.67±0.66^b
9	85.09±0.99^a	28.25±1.14^a	0.42±0.04^a	2.23±0.74^a

GAE, gallic acid equivalent.
QE, quercetin equivalent.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
ND, not detected.