Table 1
General components contents of acorn and acorn tea (%)

Components	Samples¹⁾
Components	NA	OSAT	TSAT	RAT
Moisture	35.18±0.27^c2)	36.97±1.27^b	39.77±0.90^a	13.48±0.31^d
Carbohydrate	59.59±1.53^c	58.33±0.51^b	56.25±1.14^d	81.95±0.75^a
Crude protein	1.48±0.10^a	1.37±0.09^a	1.40±0.05^a	0.58±0.26^b
Crude lipid	2.42±0.15^a	1.99±0.13^b	1.36±0.19^c	2.44±0.12^a
Crude ash	1.33±0.01^b	1.34±0.02^b	1.23±0.00^c	1.56±0.05^a

NA, natural acron dried by room temperature; OSAT, acorn tea produced by one steaming (100℃, 15min) and drying; TSAT, acorn tea produced by three steaming (100℃, 15min) and drying; RAT, acorn tea produced by roasting (220℃, 10min).
All value are expressed as mean±SD of triplicate determinations. Different superscripts within the column are significantly different at p<0.05 by Duncan`s multiple range test.