Table 2.
Nutritional properties of carrots cooked by different cooking systems and times.
| Cooking System and Time (min) | Solids (g/100 g) | β-Carotene (mg/100 g dw) | α-Carotene (mg/100 g dw) | Total Phenolics (mg GAE/100 g dw) | Antioxidant Activity (mg TE/100 g dw) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Trial 1 | Trial 2 | Trial 1 | Trial 2 | Trial 1 | Trial 2 | Trial 1 | Trial 2 | Trial 1 | Trial 2 | |
| Boiling | ||||||||||
| Raw (t0) | 9.7 ± 0.1e | 10.3 ± 0.6d | 37 ± 2a | 27 ± 6a | 24 ± 6a | 21 ± 9a | 140 ± 30c | 121 ± 11d | nd | nd |
| 5 | 8.2 ± 0.1d | 8.2 ± 0.1c | 67 ± 12b | 65 ± 3b | 41 ± 7b | 48 ± 3b | 132 ± 10c | 124 ± 4d | 202 ± 9b | 198 ± 4d |
| 10 | 6.9 ± 0.1c | 6.7 ± 0b | 69 ± 2b | 87 ± 4c | 49 ± 0bc | 60 ± 3c | 109 ± 2b | 108 ± 3c | 126 ± 4a | 166 ± 5c |
| 15 | 5.9 ± 0.1b | 6.5 ± 0.1b | 81 ± 6bc | 97 ± 2d | 60 ± 6c | 65 ± 5cd | 108 ± 1ab | 102 ± 5b | 131 ± 6a | 110 ± 8b |
| 20 | 5.0 ± 0.2a | 5.8 ± 0.2a | 125 ± 8d | 107 ± 2e | 79 ± 7d | 70 ± 1de | 114 ± 3b | 97 ± 4b | 130 ± 1a | 85 ± 20a |
| 30 | 5.8 ± 0.1b | 5.8 ± 0.7a | 86 ± 2c | 109 ± 6e | 59 ± 0c | 74 ± 1e | 99 ± 7a | 88 ± 3a | 125 ± 5a | 77 ± 12a |
| p-value | *** | *** | *** | *** | *** | *** | *** | *** | *** | *** |
| Steaming | ||||||||||
| Raw (t0) | 9.7 ± 0.1b | 10.3 ± 0.6b | 27 ± 2a | 42 ± 6a | 21 ± 6a | 32 ± 9a | 124 ± 30a | 107 ± 11a | nd | nd |
| 7.5 | 10.6 ± 0.1e | 10.1 ± 0.1b | 39 ± 13a | 37 ± 2a | 30 ± 11ab | 29 ± 3a | 202 ± 4d | 102 ± 3a | 297 ± 10b | 183 ± 8a |
| 15 | 10.2 ± 0.1d | 8.0 ± 1.7a | 57 ± 5b | 60 ± 2b | 43 ± 1b | 39 ± 1b | 187 ± 13c | 196 ± 18c | 292 ± 24b | 264 ± 3d |
| 22.5 | 9.4 ± 0.1a | 9.2 ± 0.1ab | 59 ± 1b | 61 ± 1b | 42 ± 0b | 41 ± 1b | 197 ± 9cd | 163 ± 17b | 302 ± 6b | 225 ± 4c |
| 30 | 10.0 ± 0.1c | 9.3 ± 0.1ab | 57 ± 1b | 63 ± 0b | 40 ± 2b | 42 ± 1b | 164 ± 6b | 192 ± 7c | 218 ± 3a | 208 ± 2b |
| p-value | *** | * | * | *** | * | ** | *** | *** | *** | *** |
| Microwaving | ||||||||||
| Raw (t0) | 9.7 ± 0.1a | 10.6 ± 0.6a | 37 ± 2 | 42 ± 6ab | 24 ± 6a | 32 ± 9ab | 140 ± 30a | 108 ± 11a | nd | nd |
| 5 | 10.2 ± 0.1b | 11.0 ± 0.1b | 40 ± 5 | 38 ± 4a | 24 ± 3a | 26 ± 4a | 163 ± 3b | 128 ± 6b | 177 ± 7a | 164 ± 2a |
| 10 | 12.4 ± 0.1c | 10.6 ± 0.1a | 44 ± 2 | 49 ± 3bc | 32 ± 2b | 38 ± 2b | 181 ± 4c | 128 ± 3b | 275 ± 4c | 182 ± 2b |
| 15 | 14.4 ± 0.1d | 15.3 ± 0.3c | 33 ± 11 | 54 ± 1c | 20 ± 5a | 36 ± 0b | 196 ± 9d | 202 ± 10d | 278 ± 4c | 249 ± 8c |
| 20 | 17 ± 0.3e | 17.4 ± 0.3d | 41 ± 2 | 40 ± 2a | 25 ± 1a | 29 ± 2a | 211 ± 8e | 189 ± 8c | 241 ± 2b | 187 ± 3b |
| p-value | *** | *** | ns | * | * | * | *** | *** | *** | *** |
GAE, Gallic acid equivalent; TE, Trolox equivalent; nd, not detectable; t0, uncooked sample; p-value: ns, not significant; *, p < 0.05; **, p < 0.01; ***, p < 0.001; within each cooking system, values followed by different letters in the same column are significantly different (p < 0.05).