Table 3. Total sugar and reducing sugar contents of Platycodon grandiflorums depending on steaming methods and repeated steaming process
(g/g, d.b.)

Sample¹⁾	Total sugar content	Reducing sugar content
Control	0.429±0.003^d²⁾	0.088±0.001^e
Steaming	0.478±0.007^b	0.125±0.002^c
AS1	0.444±0.002^c	0.122±0.002^d
AS2	0.449±0.002^c	0.154±0.002^b
AS3	0.514±0.009^a	0.186±0.001^a

Control, not-steamed Platycodon grandiflorum; Steaming, steamed at 95°C and dried Platycodon grandiflorum; AS1, autoclave steamed and dried Platycodon grandiflorum by one time; AS2, autoclave steamed and dried Platycodon grandiflorum by two times; AS3, autoclave steamed and dried Platycodon grandiflorum by three times.
Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).