Table 8. Retention rates of proximate components (%) in carrots after cooking
(unit: mg/100 g)
Cooking | Carbohydrate | Protein | Total fat | Moisture | Ash |
RA1 | 100.0±0.02)ab3) | 100.0±0.0a | 100.0±0.0d | 100.0±0.0a | 100.0±0.0a |
BO2 | 69.2±14.4c | 85.3±2.7b | 367.1±117.8c | 92.1±0.1b | 74.5±9.9b |
PR3 | 120.3±18.1a | 100.5±2.0a | 175.5±0.0d | 77.5±0.1e | 105.3±15.3a |
PF4 | 95.3±18.1b | 104.1±5.3a | 1,262.5±133.6a | 81.5±0.1d | 101.7±7.7a |
DF5 | 68.3±6.5c | 67.4±0.4c | 1,009.0±160.4b | 40.9±0.1f | 76.0±6.2b |
ST6 | 107.1±10.2aB | 102.1±1.7a | 25.4±18.8d | 90.6±0.1c | 98.6±14.6a |
F-value | 7.7 | 88.3 | 84.0 | 162,260.1 | 5.3 |
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.