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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. (Product design)ORCID iD: 0000-0001-8538-3060
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. (Product design)ORCID iD: 0000-0001-5129-9338
RISE Research Institutes of Sweden.
KTH Royal Institute of Technology, Sweden.ORCID iD: 0000-0003-3572-7798
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2022 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 312, p. 110754-110754, article id 110754Article in journal (Refereed) Published
Abstract [en]

Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.

Place, publisher, year, edition, pages
2022. Vol. 312, p. 110754-110754, article id 110754
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-58462DOI: 10.1016/j.jfoodeng.2021.110754OAI: oai:DiVA.org:ri-58462DiVA, id: diva2:1632892
Funder
Swedish Board of Agriculture
Note

The study was funded by Jordbruksverket 2018-2132. 

Available from: 2022-01-28 Created: 2022-01-28 Last updated: 2023-05-22Bibliographically approved

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Andersson, JohannaGarrido Banuelos, GonzaloMihnea, Mihaela

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Andersson, JohannaGarrido Banuelos, GonzaloVilaplana, FranciscoMenzel, CarolinMihnea, MihaelaLopez-Sanchez, Patricia
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Agriculture and FoodRISE Research Institutes of Sweden
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Journal of Food Engineering
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