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 |