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ARS Home » Midwest Area » Madison, Wisconsin » Vegetable Crops Research » Research » Publications at this Location » Publication #173394
Title: CAROTENOID PROFILES AND CONSUMER SENSORY EVALUATION OF SPECIALTY CARROTS

Author
item SURLES, REBECCA - UNIV OF WISCONSIN
item WENG, NING - UNIV OF WISCONSIN
item Simon, Philipp
item TANUMIHARDJO, SHERRY - UNIV OF WISCONSIN

Submitted to: Journal of Agriculture and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/22/2004
Publication Date: 1/20/2005
Citation: Surles, R., Weng, N., Simon, P.W., Tanumihardjo, S. 2004. Carotenoid profiles and consumer sensory evaluation of specialty carrots. Journal of Agriculture and Food Chemistry. 52:3417-3421.

Interpretive Summary: Yellow, red, purple, white and dark orange carrots have recently been developed and evaluated by growers but consumer acceptance and nutritional value have not been measured. Among these unusual carrots, dark orange carrots had the highest beta-carotene content, a vitamin A precursor. All colors were acceptable in consumer panel evaluations. This information is of interest to carrot breeders, growers, and consumers interested in developing, selling, and marketing unusual carrots.

Technical 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 using HPLC methods. High ß-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 ß-carotene orange and white carrots to be favored over the yellow, red and purple carrots in both blind and non-blind 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 in order to provide sources of both vitamin A precursors and phytochemicals.