Table 2 Antiradical activities of brown yoghurt made from buffalo milk fortified with probiotic bacteria during storage at 5 ± 1 °C for 21 days

DPPH scavenging activity (%)

 T1

8.84^Bc ± 0.71

11.52^Bbc ± 0.21

12.95^Bab ± 1.11

15.71^Ba ± 0.37

 T2

10.75^Bb ± 0.57

15.65^ABa ± 1.31

14.73^ABa ± 0.53

17.22^ABa ± 0.73

 T3

14.45^Ab ± 0.93

17.72^Aab ± 1.81

16.50^Aab ± 0.66

19.99^Aa ± 1.65

 T4

13.19^Ab ± 1.35

14.88^Bab ± 1.45

17.79^Aa ± 0.93

17.87^ABa ± 1.21

ABTS scavenging activity (%)

 T1

33.30^Bb ± 1.97

36.65^Bab ± 2.36

38.55^Ba ± 2.61

39.61^Ba ± 2.28

 T2

38.05^Ab ± 1.24

45.34^Aab ± 1.54

47.72^Aa ± 1.47

47.56^Aa ± 2.54

 T3

40.92^Ab ± 2.31

44.67^Aab ± 1.25

45.56^Aa ± 2.11

47.73^Aa ± 2.24

 T4

39.97^Ab ± 0.97

44.48^Aab ± 1.65

45.73^Aa ± 2.15

49.02^Aa ± 1.24