Table 7. Ferric reducing antioxidant power assay (FRAP) 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	0.42±0.01Ac	0.61±0.01Ab	0.63±0.01Aab	0.65±0.03Aa
1	0.39±0.02Bc	0.54±0.06Bb	0.61±0.02Aa	0.62±0.02ABa
2	0.38±0.01Bc	0.48±0.03Bb	0.46±0.03Bb	0.58±0.03Ba

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).