Table 1. Radical scavenging activity (%) of stirred yoghurts incorporated with different levels of tomato peel powder (TPP) during refrigerated (4°C±2°C) storage

Storage period (d)	Level of tomato peel powder
	Added before fermentation (BF)					Added after fermentation (AF)
	0%	2%	4%	6%	8%	0%	2%	4%	6%	8%
1	1.58±0.03^Ap	3.64±0.02^Aq	6.83±0.03^Ar	10.32±0.04^As	16.83±0.03^At	1.56±0.01^Ap	4.92±0.03^Aq	9.13±0.03^Ar	16.33±0.03^As	22.37±0.02^Bt
7	1.46±0.02^ABp	2.64±0.02^Bq	5.44±0.02^Br	8.33±0.01^Bs	14.19±0.02^Bt	1.45±0.04^Ap	3.15±0.2^Bq	8.62±0.02^Br	15.03±0.02^Bs	22.37±0.02^Bt
14	1.46±0.03^Bp	2.14±0.01^Cq	4.56±0.02^Cr	7.95±0.03^Cs	12.37±0.02^Ct	1.44±0.02^Ap	2.30±0.02^Cq	6.98±0.03^Cr	13.7±0.04^Cs	19.35±0.02^Ct
21	1.21±0.02^Cp	1.98±0.02^Dq	3.15±0.01^Dr	5.89±0.03^Ds	9.95±0.04^Dt	1.22±0.03^Bp	2.09±0.03^Dq	4.75±0.02^Dr	9.65±0.03^Ds	15.3±0.01^Dt

Data represented as mean±SD (n=3).
Mean values with different upper case letters in the same column are significantly different at p<0.05.
Mean values with different lower case letters in the same row are significantly different at p<0.05.