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  • Title: Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors.
    Author: Surles RL, Weng N, Simon PW, Tanumihardjo SA.
    Journal: J Agric Food Chem; 2004 Jun 02; 52(11):3417-21. PubMed ID: 15161208.
    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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