Texture properties of parsnip (Pastinaca sativa L.) for the elderly base on the enzyme treatment

Abstract

Parsnip (Pastinaca sativa L.) is nutritionally suitable for the elderly, but it is generally rejected because they have a relatively firm texture and is difficult to eat and can irritate the stomach. Therefore, strategies are being developed to produce soft root vegetable products to meet balanced nutrient intake and healthy nutritional status in the body, taking into account the reduced digestive effects and chewing ability in the elderly. Among them, the effect of enzymes on the qualitative texture properties of parsnips was studied in this study because enzymes cause changes in fibre and have an advantageous effect on the softness of root vegetables. Here, three treatment groups, cellulase, polygalacturonase and alpha-amylase, and one untreated parsnip were compared and analysed, and the effect on texture parameters was confirmed. In particular, all enzyme management has significantly reduced hardness, and these results provide an opportunity to produce antioxidant-enhanced parsnips with a smooth texture and satisfactory technical properties. In addition, easy consumption of antioxidant-rich parsnips suggests that it can help older people get demand for antioxidants.