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

 -  J. Agric. Food Chem., 52, p.3417-3421, 2004 .
<br/><br/> 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. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CARROT<br/>CAROTENOID EXTRACTION<br/>CAROTENOID PROFILE<br/>SENSORY EVALUATION<br/>DAUCUS CAROTA