Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

Abstract Influence of three cooking methods (boiling, steaming, and sous-vide) and three cooking times (15, 30, and 45 min) was studied concerning oral processing of celeriac. Jointly, color difference, mechanical properties, and dynamic perception of selected sensory attributes were observed. In parallel, a triangle test was used to inspect the existence of perceptible differences between the cooking method/time combinations (treatments). Two-way ANOVA showed the existence of the main effects’ interactions for the number of chews (p = 0.024) and consumption time (p

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