Table 1.
The soluble sugars content (µg/mg on dry weight basis) in YFSP with different processing methods.
| Item | Galactose | Glucose | Fructose | Sucrose | Maltose | SE* |
|---|---|---|---|---|---|---|
| 139R | 0.06 ± 0.00c | 4.58 ± 0.02c | 3.41 ± 0.06d | 44.55 ± 0.21a | 0.66 ± 0.01d | 51.87 |
| 139S | 0.14 ± 0.00a | 4.98 ± 0.10b | 4.59 ± 0.00b | 39.81 ± 0.29b | 107.64 ± 1.92b | 94.80 |
| 139BO | 0.15 ± 0.00a | 3.08 ± 0.08d | 3.61 ± 0.04c | 39.05 ± 0.60b | 74.64 ± 1.66c | 77.44 |
| 139BA | 0.11 ± 0.00b | 7.76 ± 0.06a | 6.44 ± 0.09a | 44.47 ± 0.41a | 130.55 ± 2.14a | 113.30 |
*SE: Sucrose Equivalent, calculated to evaluate the sweetness level.
Different letters represent significant (p < 0.05) differences between means according to ANOVA combined with Duncan’s multiple range test. Each value represents the mean ± standard deviation (n = 3).