. 2021 Mar 23;30(3):377–387. doi: 10.1007/s10068-021-00878-z

Table 4.

Inulin contents of different infusion method of Jerusalem artichoke tea

Sample	Soaking treatment	Particle size	Inulin content (mg/100 mL)
Hot infused Jerusalem artichoke tea	Control (without soaking)	Sliced	72.32 ± 2.87 ^aY
	Control (without soaking)	Ground	122.90 ± 8.01 ^aX
	Distilled water	Sliced	65.73 ± 1.26 ^bY
	Distilled water	Ground	94.49 ± 3.54 ^bX
	1% NaCl	Sliced	62.02 ± 1.51 ^bY
	1% NaCl	Ground	91.72 ± 0.97 ^bX
	1% CaCl₂	Sliced	61.23 ± 5.47 ^bY
	1% CaCl₂	Ground	91.71 ± 4.95 ^bX
	1% Citric acid	Sliced	61.06 ± 0.97 ^bY
	1% Citric acid	Ground	88.98 ± 2.80 ^bX
	1% Acetic acid	Sliced	64.07 ± 3.05 ^bY
	1% Acetic acid	Ground	95.24 ± 1.89 ^bX
Cold infused Jerusalem artichoke tea	Control (without soaking)	Sliced	40.33 ± 1.38 ^aY
	Control (without soaking)	Ground	69.27 ± 2.86 ^aX
	Distilled water	Sliced	30.88 ± 0.92 ^bY
	Distilled water	Ground	52.29 ± 3.48 ^bX
	1% NaCl	Sliced	29.65 ± 2.36 ^bY
	1% NaCl	Ground	49.39 ± 1.39 ^bX
	1% CaCl₂	Sliced	30.67 ± 1.79 ^bY
	1% CaCl₂	Ground	49.40 ± 2.99 ^bX
	1% Citric acid	Sliced	28.99 ± 4.45 ^bY
	1% Citric acid	Ground	48.75 ± 3.04 ^bX
	1% Acetic acid	Sliced	31.59 ± 0.91 ^bY
	1% Acetic acid	Ground	50.70 ± 2.06 ^bX

^a,bEach value indicates statistically significant differences (p < 0.05) between the acrylamide levels obtained for different soaking treatments but the same particle size and steeping temperature

^x^,^yIndicate statistically significant differences (p < 0.05) between the acrylamide levels obtained for different particle size but the same soaking treatment and steeping temperature