Table 2.
Phytochemicals measured in dough and in “freeze-dried-baked” snack product using different ratios of vegetables.
| (mg/100 g dry matter) |
||||||||
|---|---|---|---|---|---|---|---|---|
| Broccoli | Onion | Carrot | Parsley | |||||
| (Glucoraphanin) |
(Quercetin)a |
(β-Carotene) |
(Apigenin)b |
|||||
| Dough | Final Product | Dough | Final Product | Dough | Final Product | Dough | Final Product | |
| broccoli:onion:carrot:parsley 6:1.8:4.6:1 | 66.1 ± 4.3 | 54.1 ± 3.2 | 27.6 ± 1.0 | 27.5 ± 1.8 | 10.9 | 10.3 ± 0.3 | 139.7 ± 6.2 | 138.9 ± 4.2 |
| broccoli:onion:carrot:parsley 7.4:18.8:39.1:1 | 21.7 ± 1.8 | 22.4 ± 2.5 | 43.9 ± 1.7 | 49.4 ± 1.6 | 23.8 ± 0.7 | 10.3 ± 0.9 | 12.1 ± 1.0 | 13.0 ± 1.5 |
| broccoli:onion:carrot:parsley 3.5:9.2:19.6:1 | 18.6 ± 0.9 | 17.3 ± 0.8 | 36.1 ± 4.1 | 47.2 ± 2.1 | 28.5 ± 1.0 | 10.4 ± 1.5 | 14.3 ± 4.1 | 19.1 ± 0.2 |
| broccoli:onion:carrot:parsley 2.1:5.5:11.4:1 | 19.7 ± 0.5 | 16.9 ± 0.4 | 39.5 ± 3.6 | 44.1 ± 1.3 | 24.0 ± 0.7 | 10.1 ± 0.6 | 38.3 ± 11.6 | 40.7 ± 4.9 |
| 100% Carrot only | n/a | n/a | n/a | n/a | 42.8 ± 3.7 | 13.6 ± 2.8 | n/a | n/a |
a
Total quercetin glycosides.
b
Total apigenin aglycones.