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. 2019 Nov 19;8(11):593. doi: 10.3390/foods8110593

Table 3.

Combined effect of blanching and HVCP on sugar content in carrot juice.

S. No Treatment Sucrose g/L Fructose g/L Glucose g/L
1 Control 41.04 ± 0.01 c 18.65 ± 0.01 b 20.52 ± 0.06 c
2 HVCP 42.13 ± 0.03 b 19.11 ± 0.02 a 21.91 ± 0.02 a
3 US 41.88 ± 0.06 b 15.03 ± 0.03 b,c 19.83 ± 0.04 c
4 US-HVCP 42.36 ± 0.06 a 16.03 ± 0.04 c 21.23 ± 0.06 b

Values with different letters (a–d) in same column represents that they are significantly different from each other. HVCP: High voltage atmospheric cold plasma (HVCP), US: Ultrasonic treatment, US-HVCP: Ultrasonic treatment and high voltage atmospheric cold plasma.