Table 6. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (%) of fried chicken breast formulated with various levels of apple powder during storage periods

Storage periods (weeks)	Apple powder (%)
	0 (Control)	5	10	15
0	38.28±0.10Ab	38.46±0.04Aa	38.47±0.03Aa	38.45±0.01Aa
1	38.18±0.02Ab	38.41±0.04Aa	38.38±0.05Ba	38.37±0.06Ba
2	37.93±0.04Ba	37.92±0.07Ba	37.87±0.05Ca	37.87±0.03Ca

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
Means in the same column with different letters are significantly different (p<0.05).