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Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.)of Various Colors

Tipo de material: TextoTextoSeries ; J. Agric. Food Chem., 52, p.3417-3421, 2004Trabajos contenidos:
  • Surles, R.L
  • Weng, N
  • Simon, P.W
  • Tanumihardjo, S.A
Tema(s): Recursos en línea: Resumen: 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.
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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.

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