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- Edelenbos, Merete, et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.54 no.1 pp. 165-170
- Helianthus tuberosus; Jerusalem artichokes; autumn; baking; boiling; carbohydrate content; cell membranes; correlation; hardness; inulin; overwintering; sensory evaluation; spring; sugars; sweetness; taste; texture; tubers; water binding capacity
- ... The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attrib ...