Plant milks

pH

TA (%)

Fat (%)

Ash (%)

Reducing sugar

DM (%)

% of inhibition

Trapping activity (%)

Protein (%)

Control

3.80

±

0.10b

9.44

±

0.26a

35.00

±

0.00b

2.25

±

0.35a

2.45

±

0.83a

10.81

±

2.65a

0

4.28a

5.23

±

0.03a

SCT 1

3.25

±

0.15a

12.25

±

0.21a

25.00

±

9.19a

3.50

±

2.12a

2.34

±

0.59a

11.8

±

1.76a

52.77b

16.24b

10.18

±

0.23a

SCT 2

3.45

±

015a

11.39

±

0.18a

34.25

±

0.35b

2.50

±

0.00a

3.01

±

0.15a

11.83

±

1.26a

31.38a

17.30b

9.26

±

0.33a

SCT 3

3.50

±

0.10a

10.15

±

0.25a

33.75

±

0.35b

2.75

±

2.96a

3.13

±

1.00a

9.38

±

6.35a

0

22.28bc

7.24

±

0.008a

SCT 4

3.45

±

0.05a

11.29

±

0.25a

34.00

±

0.70b

2.00

±

1.41a

2.61

±

0.16a

8.32

±

0.66a

0

18.83b

6.14

±

0.25a