Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile. (January 2022)

• Record Type: Journal Article
• Authors: Andersson, Johanna; Garrido-Bañuelos, Gonzalo; Bergdoll, Marion; Vilaplana, Francisco; Menzel, Carolin; Mihnea, Mihaela; Lopez-Sanchez, Patricia
• Is Part Of: Journal of food engineering. Volume 312(2022)
• Publication Date: 2022-01
• Subjects: Parsnip -- Beetroot -- Jerusalem artichoke -- Dietary fiber -- Texture -- Sensory; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2021.110754
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 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. Highlights: Steaming and boiling increase dietary fibre in Jerusalem artichoke and parsnip. Steamed vegetables are softer, have larger cell shrinkage and loss of cell adhesion. Textural changes in processed beetroot are not related to total carbohydrates. Flavour and in-mouth sensory attributes scores are higher for steamed vegetables. Results give insights to use root vegetable pieces in processed foods.