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

Table 4

Contents of flavonoids, anthocyanins, and phenolic acids in the examined bread samples (in dry matter).

Sample	Flavonoids; (mg rutin/kg)	Anthocyanins; (mg cyanidin-3-glucoside/kg)	Phenolic acids; (mg ferulic acid/kg)
K	Not detected	Not detected	Not detected
SBK 0/80	^a	Not detected	Not detected
SB 10/80	^b	^a	Not detected
SB 20/80	^c	^a	Not detected
SBK 0/120	Not detected	Not detected	Not detected
SB 10/120	^d	^a	^a
SB 20/120	^e	^b	^b

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.