TY  - BOOK
AU  - Surles,R.L.
AU  - Weng,N.
AU  - Simon,P.W.
AU  - Tanumihardjo,S.A.
TI  - Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.)of Various Colors
KW  - CARROT
KW  - CAROTENOID EXTRACTION
KW  - CAROTENOID PROFILE
KW  - SENSORY EVALUATION
KW  - DAUCUS CAROTA
N2  - 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
UR  - https://drive.google.com/file/d/1vE1YxCxUqnFBQMawkgLDoSVm6uJcPomI/view?usp=drivesdk
ER  -