Table 1. Free sugar contents of yakju depending on the added amounts (5, 10, and 20%) and pretreatment conditions (steamed and non-steamed) of Jerusalem artichoke

JAP1) content (%)	Treatment	Free sugar content (g/L)
		Inulin	Glucose	Fructose
0		ND2)	1.20±0.10a	ND
5	Steamed	2.80±0.143)f4)	0.05±0.00d	0.27±0.01f
	Non-steamed	3.71±0.19e	0.12±0.01d	0.81±0.04e
10	Steamed	5.31±0.11d	0.12±0.01d	1.05±0.05d
	Non-steamed	7.43±0.15c	0.26±0.01c	1.24±0.06c
20	Steamed	10.95±0.22b	0.21±0.01c	1.55±0.08b
	Non-steamed	14.86±0.30a	0.58±0.03b	2.65±0.13a

JAP, Jerusalem artichoke powder.
ND, not detected.
All the data were expressed as mean±SD (n=3).
^a-fDifferent letters within the same column indicate a statistically significant difference (p<0.05).