Table 1.
Phytochemicals in freeze-dried-baked snacks, frozen baked snacks and frozen microwaved snacks using a ratio of vegetables broccoli:onion:carrot:parsley = 6:1.8:4.6:1.
| Final product (mg/100 g dry matter) |
||||
|---|---|---|---|---|
| Broccoli (glucoraphanin) | Oniona (quercetin) | Carrots (β-carotene) | Parsleyb (apigenin) | |
| Freeze-dried-baked | 54.1 ± 3.2 | 27.5 ± 1.8 | 10.3 ± 0.3 | 138.9 ± 4.2 |
| Frozen-baked | 15.2 ± 1.9 | 3.9 ± 0.11 | 2.0 ± 0.01 | 22.1 ± 1.4 |
| Frozen-microwaved | 19.1 ± 1.7 | 11.4 ± 0.2 | 5.7 ± 0.47 | 61.3 ± 1.6 |
a
Total mg quercetin glucosides.
b
Total mg aglycone apigenin.