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Comparison of steam...
Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
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- Andersson, Johanna (författare)
- RISE,Jordbruk och livsmedel,Product design,RISE Research Institutes of Sweden
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- Garrido Banuelos, Gonzalo (författare)
- RISE,Jordbruk och livsmedel,Product design,RISE Research Institutes of Sweden
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- Bergdoll, Marion (författare)
- RISE,RISE Research Institutes of Sweden
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- Vilaplana, Francisco, 1979- (författare)
- KTH,Glykovetenskap,Albanova VinnExcellence Center for Protein Technology, ProNova,KTH Royal Institute of Technology, Sweden,Alba Nova Universitetscentrum,AlbaNova University Center. Stockholm Center for Physics, Astronomy and Biotechnology
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- Menzel, Carolin (författare)
- KTH,Glykovetenskap,Albanova VinnExcellence Center for Protein Technology, ProNova,KTH Royal Institute of Technology, Sweden,Alba Nova Universitetscentrum,AlbaNova University Center. Stockholm Center for Physics, Astronomy and Biotechnology
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- Mihnea, Mihaela, 1983- (författare)
- RISE,RISE Research Institutes of Sweden
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- Lopez-Sanchez, Patricia, 1977 (författare)
- RISE,Chalmers University of Technology, Sweden,RISE Research Institutes of Sweden,Chalmers tekniska högskola
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(creator_code:org_t)
- Elsevier BV, 2022
- 2022
- Engelska.
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 312
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Trävetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Wood Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Kemiska processer (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Chemical Process Engineering (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Texture
- Parsnip
- Beetroot
- Dietary fiber
- Sensory
- Jerusalem artichoke
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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