Table 2.
Effect of processing on the content and bioaccessibility of β-carotene in sweet potato juice.
Process | β-carotene (μg g−1) | Bioaccessibility (%) |
---|---|---|
Control | 246.3 ± 16.7ab | 10.3 ± 0.7a |
Ultrasound | 298.9 ± 28.2c | 76.6 ± 5.2c |
Steam | 239.2 ± 22.9a | 15.9 ± 3.2b |
Steam + Ultrasound | 286.8 ± 13.5bc | 34.1 ± 3.4d |
Mean ± standard deviation followed by different superscript letter in the same column indicate that values are significantly different (p < 0.05.) by Tukey's test.