Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
Journal article, 2022

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.




Dietary fiber


Jerusalem artichoke


Johanna Andersson

RISE Research Institutes of Sweden

Gonzalo Garrido-Bañuelos

RISE Research Institutes of Sweden

Marion Bergdoll

RISE Research Institutes of Sweden

francisco Vilaplana

AlbaNova University Center

C. Menzel

AlbaNova University Center

Mihaela Mihnea

RISE Research Institutes of Sweden

Patricia Lopez-Sanchez

RISE Research Institutes of Sweden

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Journal of Food Engineering

0260-8774 (ISSN)

Vol. 312 110754

Subject Categories

Wood Science

Food Engineering

Chemical Process Engineering



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