Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.)of Various Colors
Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.)of Various Colors
- J. Agric. Food Chem., 52, p.3417-3421, 2004 .
Five different colored carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n ) 96). Four major carotenoids were identified and quantified by use of HPLC methods. High â-carotene orange carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high â-carotene orange and white carrots to be favored over the yellow, red, and purple carrots in both blind and nonblind treatments (P < 0.01). However, all the carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty carrots to provide sources of both vitamin A precursors and phytochemicals.
CARROT
CAROTENOID EXTRACTION
CAROTENOID PROFILE
SENSORY EVALUATION
DAUCUS CAROTA
Five different colored carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n ) 96). Four major carotenoids were identified and quantified by use of HPLC methods. High â-carotene orange carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high â-carotene orange and white carrots to be favored over the yellow, red, and purple carrots in both blind and nonblind treatments (P < 0.01). However, all the carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty carrots to provide sources of both vitamin A precursors and phytochemicals.
CARROT
CAROTENOID EXTRACTION
CAROTENOID PROFILE
SENSORY EVALUATION
DAUCUS CAROTA