Table 7. Antioxidant activity of curd yogurt fortified with different amounts of carrot powder

Samples	Measurement
	DPPH radical scavenging (%)	ABTS radical scavenging (%)	Reducing power (absorbance at 700 nm)
Carrot powder	69.29±0.731)	66.90±1.30	0.93±0.00
Curd yogurt containing carrot powder (%)
0	36.66±1.18d2)	33.10±0.88d	0.42±0.00d
3	43.05±0.86c	37.08±0.71c	0.46±0.00c
6	45.62±1.29b	42.48±0.87b	0.49±0.00b
9	54.67±0.86a	46.01±1.15a	0.52±0.00a

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.