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- Edelenbos, Merete, et al. Show all 4 Authors
- Journal of the science of food and agriculture 2015 v.95 no.9 pp. 1852-1859
- Beta vulgaris; beets; bitterness; boiling; color; dry matter content; frying; hardness; juiciness; raw materials; sensory evaluation; sugars
- ... 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: Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions b ...