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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile 1 1 Introduction 1 2 Material and methods 2 2.1 Sample preparation and thermal treatments 2 2.2 Mechanical properties 2 2.3 Confocal laser scanning microscopy (CLSM) 2 2.4 Dry matter 2 2.5 Monosaccharide analysis 2 2.6 Starch content determination 2 2.7 Soluble protein analysis 3 2.8 Total phenolic content 3 2.9 Sensory evaluation 3 2.10 Statistical analysis 3 3 Results and discussion 3 3.1 Impact of steaming and boiling on the mechanical properties of the root vegetables 3 3.2 Microstructural changes after steaming and boiling 4 3.3 Impact of steaming and boiling on the carbohydrate composition of Jerusalem artichoke, parsnip and beet root 5 3.4 Impact of thermal treatments on the sensory profile of Jerusalem artichoke, parsnip and beetroot 7 4 Conclusions 9 Author contributions 9 Funding 9 Declaration of conflict of interest 9 Acknowledgements 9 References 9