Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects

Carrot variety had a significant ( P ≤ 0.0005) influence on colour, sweet taste, fruity taste, acid taste, bitter taste, earthy taste, juiciness and crispness, while cultivation site (environmental conditions) had a significant ( P ≤ 0.0005) influence on colour, sweet taste, bitter taste, earthy tas...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 1995, Vol.28 (6), p.513-519
Main Authors: Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P., Slinde, E.
Format: Article
Language:English
Subjects:
Biological and medical sciences
carrot
carrots
chips
cultivars
deep fat frying
environmental condition
environmental factors
flavorings
Food industries
French fries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
sensory evaluation
sensory properties
variety
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Carrot variety had a significant ( P ≤ 0.0005) influence on colour, sweet taste, fruity taste, acid taste, bitter taste, earthy taste, juiciness and crispness, while cultivation site (environmental conditions) had a significant ( P ≤ 0.0005) influence on colour, sweet taste, bitter taste, earthy taste, aftertaste, juiciness and crispness. Sensory attributes of raw carrots could predict the quality of carrot chips by means of two factors when PLS has been applied. Factor 1 was explained mainly by cultivation site, but also by variety, while factor 2 was explained by variety.
ISSN:0963-9969
1873-7145
DOI:10.1016/0963-9969(95)00036-4