Nuha M.K. Yousif

Balancing nutritional quality and consumer acceptance in boiled beetroot (Beta vulgaris L.): effects of household boiling time on bioactive compounds, color, texture, and sensory attributes

Abstract Boiling is a common household method for preparing beetroot, but the boiling duration associated with higher measured bioactive compound concentrations may not correspond to that associated with consumer preference. This study investigated the effects of household-releva...