Table 6.
Content of low molecular weight carbohydrates in Brussels sprouts that were raw and those subjected to hydrothermal treatments before and after in vitro digestion (mg/g d.m.).
| Low-Molecular-Weight Carbohydrates | Sample Type (Variable a) |
Raw | Thermal Treatment (Variable b) |
Results of Two-Factorial ANOVA | ||||
|---|---|---|---|---|---|---|---|---|
| Steaming | Sous Vide | Boiling | a | b | a*b | |||
| Glucose | A | 170.58 ± 13.83 b | 135.20 ± 10.39 b | 152.81 ± 3.47 b | 160.29 ± 0.18 b | 0.00 | 0.01 | 0.88 |
| B | 80.97 ± 0.13 a | 52.08 ± 2.34 a | 59.93 ± 0.37 a | 69.73 ± 3.50 a | ||||
| Sucrose | A | 303.74 ± 5.41 d | 311.47 ± 3.68 bd | 331.24 ± 5.45 c | 306.86 ± 0.89 d | 0.00 | 0.00 | 0.00 |
| B | 300.87 ± 0.28 d | 325.52 ± 3.20 bc | 329.94 ± 1.12 c | 352.99 ± 0.97 a | ||||
| Fructose | A | 86.24 ± 1.75 b | 85.56 ± 2.82 b | 118.32 ± 5.30 a | 100.46 ± 3.05 b | 0.00 | 0.00 | 0.02 |
| B | 26.24 ± 0.87 d | 28.25 ± 0.21 d | 37.52 ± 4.26 d | 34.52 ± 1.32 d | ||||
Results are shown as mean ± standard deviation (SD); means followed by the same letter (a,b,c,d) in a row A and B for the same low molecular weight carbohydrate are not significantly different (p < 0.05); d.m. dry matter; A—values before in vitro digestion (mg/g d.m.); B—values after in vitro digestion (mg/g d.m.).