Culinary preparation of beetroot ( Beta vulgaris L.): the impact on sensory quality and appropriateness
Author(s) -
Bach Vibe,
Mikkelsen Lærke,
Kidmose Ulla,
Edelenbos Merete
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6886
Subject(s) - sensory system , food science , beta (programming language) , quality (philosophy) , medicine , biology , psychology , computer science , cognitive psychology , physics , quantum mechanics , programming language
Abstract BACKGROUND Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan‐fried preparation. RESULTS S ensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink–white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan‐frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan‐fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan‐fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. CONCLUSION This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry