Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

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