title: Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.
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
  Sensory 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark.
authors.forename: Vibe
authors.initials: V
authors.lastname: Bach
authors.affiliation: Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark.
authors.forename: Laerke
authors.initials: L
authors.lastname: Mikkelsen
authors.affiliation: Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark.
authors.forename: Ulla
authors.initials: U
authors.lastname: Kidmose
authors.affiliation: Department of Food Science, Aarhus University, DK-5792, Årslev, Denmark.
authors.forename: Merete
authors.initials: M
authors.lastname: Edelenbos
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry* / Q000378:metabolism; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D003718:Denmark; D019422:Dietary Sucrose / Q000032:analysis / Q000378:metabolism; D005518:Food Preferences; D063427:Food Quality; D005632:Fructose / Q000032:analysis / Q000378:metabolism; D005947:Glucose / Q000032:analysis / Q000378:metabolism; D006801:Humans; D055595:Mechanical Phenomena; D010860:Pigments, Biological / Q000096:biosynthesis; D018517:Plant Roots / Q000737:chemistry* / Q000378:metabolism; D012677:Sensation; D013045:Species Specificity; D013223:Statistics as Topic; D013649:Taste
chemical_list: D019422:Dietary Sucrose; D010860:Pigments, Biological; D005632:Fructose; D005947:Glucose
keywords: appropriateness; beetroot (Beta vulgaris); boiled; consumer test; descriptive sensory analysis; pan-fried