Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Table 3

Antioxidant activity and total polyphenol content in the examined bread samples (in dry matter).

Sample	Antioxidant activity; (μM Tx/kg)	Total polyphenol content (TPC); (mg catechin/kg)
K	^b	Not detected
SBK 0/80	^c	^a
SB 10/80	^d	^b
SB 20/80	^e	^c
SBK 0/120	^s	Not detected
SB 10/120	^f	^d
SB 20/120	^f	^e

Presented data are mean values deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.