Table 3. Total sugar and free sugar contents of instant pumpkin gruel containing different amount of fermented pumpkin powder

(unit: %)

Substitution level of pumpkin powder¹⁾

Control 0.5% 1.0% 2.0%

Total sugar 26.23±2.15²⁾ 18.76±0.97 19.05±1.21 18.31±1.35

Glucose 8.81±0.53 8.84±1.35 9.22±1.67 9.16±1.72

Fructose 7.32±0.32 5.40±0.71 5.58±0.99 5.73±0.86

Sucrose 20.41±0.92 0.70±0.06 0.92±0.03 0.75±0.03

Sum 36.54±1.41 14.94±0.85 15.72±1.06 15.64±0.89

¹⁾ Control, pumpkin powder contents before the fermentation; 0.5-2.0%, pumpkin powder contents after the fermentation.
²⁾ Mean±SD (n=3).

	Substitution level of pumpkin powder¹⁾
	Control	0.5%	1.0%	2.0%
Total sugar	26.23±2.15²⁾	18.76±0.97	19.05±1.21	18.31±1.35
Glucose	8.81±0.53	8.84±1.35	9.22±1.67	9.16±1.72
Fructose	7.32±0.32	5.40±0.71	5.58±0.99	5.73±0.86
Sucrose	20.41±0.92	0.70±0.06	0.92±0.03	0.75±0.03
Sum	36.54±1.41	14.94±0.85	15.72±1.06	15.64±0.89