Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors |
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| Authors: | Surles Rebecca L Weng Ning Simon Philipp W Tanumihardjo Sherry A |
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| Institution: | Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. |
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| 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. |
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