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Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors

Author:
Surles, R.L., Weng, N., Simon, P.W., Tanumihardjo, S.A.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.11 pp. 3417-3421
ISSN:
0021-8561
Subject:
carrots, color, carotenoids, food composition, sensory evaluation, food acceptability, consumer preferences
Abstract:
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 beta-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 beta-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.
Agid:
1375851