Table 3.

Percentages of carbohydrates from baker's yeast samples after disruption process by the developed methods, phenol method for total carbohydrates, and trehalose, glucose, glycogen, and mannose using the HPLC-RI (n = 3)

Analyte	Sample 1	Sample 2	Sample 3	Sample 4	Sample 5	Sample 6	Average ± SD
Total carbohydrates	48.1 ± 0.2	45.6 ± 0.7	43.2 ± 0.3	42.3 ± 0.5	42.6 ± 0.1	39.9 ± 0.1	43.6 ± 2.9
Mannosea	8.9 ± 0.1	9.4 ± 0.1	8.4 ± 0.1	8.6 ± 0.1	9.5 ± 0.3	9.8 ± 0.0	9.1 ± 0.6
Trehalose	8.7 ± 0.1	9.3 ± 0.2	9.4 ± 0.1	9.2 ± 0.1	9.3 ± 0.1	9.1 ± 0.0	9.2 ± 0.2
Glucose	2.0 ± 0.2	2.4 ± 0.2	2.2 ± 0.1	2.1 ± 0.1	2.2 ± 0.1	2.2 ± 0.1	2.2 ± 0.1
Glycogena	1.9 ± 0.1	2.0 ± 0.1	2.1 ± 0.0	2.0 ± 0.0	2.3 ± 0.1	2.2 ± 0.0	2.1 ± 0.1
Sum	21.5 ± 0.5	23.1 ± 0.6	22.1 ± 0.3	21.9 ± 0.3	23.3 ± 0.5	23.3 ± 0.1	22.5 ± 0.8

^aAfter hydrolysis process