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.