Table 2.
Effect of cooking method on physicochemical properties.
| Samples | Cooking treatments | pH | H | L* | a* | b* | c |
|---|---|---|---|---|---|---|---|
| Carrot | Raw | 6.14 ± 0.06 | 63.45 ± 1.23 | 60.11 ± 1.25 | 22.55 ± 0.23 | 45.12 ± 1.23 | 50.44 ± 2.23 |
| Boiling | 6.18 ± 0.04 | 55.71 ± 1.65 | 57.70 ± 1.83 | 24.20 ± 0.54 | 35.49 ± 1.76 | 42.96 ± 2.65 | |
| Steam | 6.06 ± 0.03 | 66.5 ± 1.76 | 56.80 ± 0.76 | 18.37 ± 0.42 | 42.24 ± 2.63 | 46 ± 1.56 | |
| Micro wave | 5.92 ± 0.02 | 63.54 ± 0.87 | 60.03 ± 0.63 | 20.00 ± 1.02 | 40.20 ± 1.93 | 44.90 ± 2.23 | |
| Pumpkin | Raw | 6.31 ± 0.05 | 78.34 ± 0.65 | 55.11 ± 0.93 | 10.73 ± 0.54 | 51.98 ± 1,23 | 53.07 ± 2.65 |
| Boiling | 6.50 ± 0.07 | 76.69 ± 1.07 | 50.35 ± 1.78 | 8.34 ± 0.87 | 35.28 ± 1.24 | 36.25 ± 1.67 | |
| Steam | 6.43 ± 0.09 | 82.49 ± 2.9 | 53.91 ± 2.24 | 4.59 ± 0.59 | 34.86 ± 2.34 | 35.1 ± 2.39 | |
| Micro wave | 6.11 ± 0.08 | 83.14 ± 0.32 | 52.21 ± 0.32 | 6.13 ± 0.78 | 50.96 ± 1.94 | 51.33 ± 1.32 | |
| Pea | Raw | 6.25 ± 0.04 | 103.92 ± 0.94 | 36.76 ± 0.94 | −7.56 ± 0.24 | 30.49 ± 1.39 | 31.41 ± 1.94 |
| Boiling | 6.52 ± 0.02 | 101.99 ± 1.39 | 35.11 ± 2.39 | −7.91 ± 0.32 | 37.23 ± 1.29 | 38.06 ± 2.39 | |
| Steam | 6.48 ± 0.03 | 101.43 ± 0.89 | 31.51 ± 1.89 | −6.59 ± 0.53 | 32.62 ± 1.28 | 33.28 ± 0.73 | |
| Micro wave | 6.44 ± 0.06 | 106.21 ± 1.06 | 30.01 ± 1.78 | −9.55 ± 0.86 | 32.83 ± 1.12 | 34.19 ± 1.26 | |
| Spinach | Raw | 6.43 ± 0.05 | 120.96 ± 1.23 | 35.68 ± 1.12 | −4.51 ± 0.25 | 7.53 ± 2.23 | 8.78 ± 1.42 |
| Boiling | 6.65 ± 0.02 | 109.42 ± 2.02 | 30.83 ± 2.73 | −3.2 ± 0.22 | 9.008 ± 1.56 | 9.03 ± 1.02 | |
| Steam | 6.58 ± 0.03 | 96.71 ± 1.70 | 35.76 ± 1.26 | −1.0 ± 0.73 | 8.47 ± 2.87 | 8.53 ± 1.23 | |
| Micro wave | 6.49 ± 0.01 | 121.39 ± 2.01 | 35.92 ± 2.87 | −3.1 ± 0.71 | 5.08 ± 0.99 | 5.75 ± 1.11 | |
| Sathkora | Raw | 1.79 ± 0.09 | 92.46 ± 2.09 | 51.47 ± 0.99 | −0.43 ± 0.89 | 10.41 ± 2.73 | 10.42 ± 2.19 |
| Boiling | 2.07 ± 0.08 | 90.63 ± 1.56 | 49.62 ± 2.37 | −0.12 ± 1.23 | 10.63 ± 2.02 | 10.63 ± 1.56 | |
| Steam | 1.95 ± 0.02 | 93.31 ± 2.02 | 51.32 ± 2.02 | −0.56 ± 0.92 | 9.61 ± 1.62 | 9.62 ± 2.42 | |
| Micro wave | 1.93 ± 0.03 | 97.2 ± 1.62 | 50.51 ± 1.62 | −1.35 ± 0.53 | 10.54 ± 1.33 | 10.63 ± 1.32 | |
| Green pepper | Raw | 5.18 ± 0.08 | 121.43 ± 1.23 | 60.44 ± 1.93 | −11.57 ± 0.28 | 19.58 ± 1.62 | 23.03 ± 1.13 |
| Boiling | 5.21 ± 0.06 | 92.35 ± 1.34 | 56.71 ± 2.34 | −1.13 ± 1.06 | 28.65 ± 1.02 | 28.68 ± 2.34 | |
| Steam | 5.11 ± 0.01 | 105.55 ± 2.98 | 56.84 ± 3.02 | −3.93 ± 1.01 | 15.96 ± 1.21 | 16.63 ± 1.98 | |
| Micro wave | 5.45 ± 0.09 | 124.93 ± 2.43 | 58.63 ± 1.76 | −11.45 ± 0.49 | 15.24 ± 1.76 | 19.12 ± 2.23 |
-Values in the table presented as mean ± Standard deviation of triplet evaluation.