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

@article{Surles2004CarotenoidPA,
  title={Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors.},
  author={R. Surles and Ning Weng and P. Simon and S. Tanumihardjo},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 11},
  pages={
          3417-21
        }
}
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… Expand
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