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245	1	0	_aCarotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.)of Various Colors
490	0		_vJ. Agric. Food Chem., 52, p.3417-3421, 2004
520	3		_aFive 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.
650	1	4	_aCARROT
650	1	4	_aCAROTENOID EXTRACTION
650	1	4	_aCAROTENOID PROFILE
650	1	4	_aSENSORY EVALUATION
650	1	4	_aDAUCUS CAROTA
700	1	2	_aSurles, R.L.
700	1	2	_aWeng, N.
700	1	2	_aSimon, P.W.
700	1	2	_aTanumihardjo, S.A.
856	4	0	_uhttps://drive.google.com/file/d/1vE1YxCxUqnFBQMawkgLDoSVm6uJcPomI/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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