Table 3.
Effect of cooking methods on β-Carotene and ascorbic acid (mg/100g FW).
| Samples | Cooking treatments | β-Carotene (mg/100g FW) | Changes (%) | Ascorbic acid(mg/100 g FW) | Changes (%) |
|---|---|---|---|---|---|
| Carrot | Raw | 8.02 ± 1.67 | 0.00 | 5.9 ± 1.23 | 0.00 |
| Boiling | 7.41 ± 1.84 | −7.64 | 5.32 ± 2.27 | −9.83 | |
| Steam | 7.2 ± 1.76 | −10.26 | 5.67 ± 1.82 | −3.90 | |
| Micro wave | 7.56 ± 0.63 | −5.77 | 5.88 ± 1.29 | −0.34 | |
| Pumpkin | Raw | 2.27 ± 0.93 | 0.00 | 30.91 ± 2.65 | 0.00 |
| Boiling | 2.1 ± 0.78 | −7.49 | 16.97 ± 1.67 | −45.10 | |
| Steam | 2.42 ± 0.24 | 6.61 % | 25.87 ± 2.39 | −16.32 | |
| Micro wave | 2.11 ± 0.32 | −7.05 | 29.45 ± 1.32 | −4.73 | |
| Pea | Raw | 3.08 ± 0.54 | 0.00 | 41.21 ± 3.94 | 0.00 |
| Boiling | 2.86 ± 0.09 | −7.14 | 27.98 ± 2.39 | −32.10 | |
| Steam | 3.13 ± 0.06 | 1.63 | 35.64 ± 2.73 | −13.52 | |
| Micro wave | 2.77 ± 1.78 | −9.96 | 38.6 ± 4.26 | −6.33 | |
| Spinach | Raw | 4.9 ± 1.12 | 0.00 | 76.54 ± 2.42 | 0.00 |
| Boiling | 3.32 ± 0.73 | −32.22 | 22.29 ± 1.02 | −70.88 | |
| Steam | 5.33 ± 0.26 | 8.71 | 30.33 ± 5.23 | −60.37 | |
| Micro wave | 3.17 ± 0.87 | −35.41 | 70.55 ± 3.11 | −7.82 | |
| Sathkora | Raw | 1.74 ± 0.99 | 0.00 | 60.26 ± 2.19 | 0.00 |
| Boiling | 1.28 ± 0.37 | −26.13 | 35.88 ± 3.56 | −40.45 | |
| Steam | 1.87 ± 0.42 | 7.33 | 49.92 ± 2.42 | −17.15 | |
| Micro wave | 1.68 ± 0.32 | −3.58 | 59.33 ± 3.32 | −1.54 | |
| Green pepper | Raw | 1.82 ± 1.21 | 0.00 | 87.75 ± 2.13 | 0.00 |
| Boiling | 1.12 ± 1.34 | −38.46 | 65.13 ± 4.34 | −25.77 | |
| Steam | 1.93 ± 1.02 | 6.04 | 49.43 ± 3.98 | −43.66 | |
| Micro wave | 1.09 ± 0.76 | −40.11 | 84.23 ± 4.23 | −4.02 |
-Values in the table presented as mean ± Standard deviation of triplet evaluation. FW: Fresh Weight.