Table 10. Retention rates of amino acid contents (%) in carrots after cooking
(unit: mg/100 g)

Cooking	Asp	Thre	Ser	Glu	Pro	Gly	Ala	Cys	Val	Met	Ile	Leu	Tyr	Phe	Lys	His	Arg	Total aa
RA1	100.0±0.0²⁾^ab3)	100.0±0.0^a	100.0±0.0^a	100.0±0.0^b	100.0±0.0	100.0±0.0^a	100.0±0.0^a	100.0±0.0	100.0±0.0	100.0±0.0	100.0±0.0^aB	100.0±0.0^a	100.0±0.0^bC	100.0±0.0	100.0±0.0^a	100.0±0.0^a	100.0±0.0	100.0±0.0^aB
BO2	90.8±9.4^bC	93.6±14.2^aB	89.1±15.0^aB	100.3±8.4^b	96.5±23.7	99.4±13.6^a	67.6±8.0^d	147.2±143.5	88.2±29.6	100.6±33.7	91.1±30.6^aB	98.7±16.1^a	113.6±17.2^bC	96.6±19.5	103.3±15.4^a	101.6±20.4^a	94.0±43.0	91.6±12.0^b
PR3	102.4±7.5^a	99.2±15.1^a	97.9±13.4^a	112.0±8.9^aB	107.2±30.7	100.8±15.3^a	83.1±7.8^bC	89.4±77.7	96.0±30.8	100.2±26.4	99.8±34.5^aB	102.7±18.9^a	114.2±17.8^bC	103.1±20.2	100.8±16.6^a	103.1±19.7^a	105.0±37.6	101.2±11.4^aB
PF4	107.0±4.2^a	106.1±11.0^a	105.0±8.6^a	108.8±6.8^aB	111.5±24.2	106.3±10.4^a	100.5±0.9^a	140.1±128.5	104.0±21.4	126.7±46.6	110.4±18.5^aB	107.7±9.5^a	127.1±12.5^b	116.4±10.0	104.3±12.7^a	112.1±14.0^a	88.7±23.9	106.3±5.1^aB
DF5	82.1±15.3^c	69.7±14.5^b	70.2±8.5^b	80.4±9.7^c	63.0±12.1	73.5±4.1^b	74.9±12.4^cD	94.0±90.3	67.6±12.3	77.2±21.8	65.0±18.9^b	70.3±12.3^b	69.1±24.6^c	79.4±7.5	63.4±26.5^b	64.0±16.0^b	61.6±16.0	74.8±2.7^c
ST6	109.8±9.9^a	115.7±18.8^a	111.7±17.5^a	118.1±12.1^a	120.1±28.6	118.5±16.0^a	89.6±8.2^aB	95.5±97.8	114.3±24.8	99.5±20.1	120.4±22.0^a	122.1±16.5^a	181.4±59.5^a	119.9±17.8	118.2±23.0^a	124.3±16.1^a	121.0±43.3	112.7±13.6^a
F-value	4.0	3.9	4.5	7.153	2.352	4.9	9.2	0.2	1.5	0.9	2.0	4.6	5.0	3.0	3.2	4.8	1.8	6.4

RA1, control (raw material); BO2, boiling; PR3, pan-roasting; PF4, stir-frying; DF5, deep-frying; ST6, steaming.
Values are Mean±SD (n=3).
Means with different superscripts in a row are significantly different by the Duncan’s multiple range test p<0.05.