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Issue 15 (6) 2016 pp. 139–147

Semih Kiraci, Huseyin Padem

DETERMINATION OF THE CHEMICAL AND SENSORY CHARACTERISTICS OF SOME CARROT VARIETIES GROWN IN TURKEY

Abstract: This study was conducted in Konya region where 60% of the carrot production of Turkey is realized. Eight different-colored carrot varieties were used in the study and their sensory and chemical quality characteristics were determined. It was determined that the orange-colored root varieties were preferred more than those with other colored root varieties in terms of outer and inner color, juiciness, taste and bitterness. A correlation between some sensory and chemical quality characteristics was determined. The most phenolic matter content was determined in Purple carrot (163.52 mg 10-2 g-1 GAE) and Bolero (orange) (155.90 mg 10-2 g-1 GAE) varieties. The most antioxidant activity (45.91% inhibition), dry matter content (16.77%), total sugar content (8.27 g 10-2 g-1) and β carotene (183.01 µg g-1) content were determined in the Maestro (orange) variety. It was determined that the orange colored was preferred more than the other colored varieties in terms of sensory features.
pub/15_6_139.pdf Full text available in Adobe Acrobat format:
http://www.hortorumcultus.actapol.net/volume15/issue6/15_6_139.pdf
Keywords: Daucus carota, sensory quality, β carotene, antioxidant activity

For citation:

MLA Kiraci, Semih, and Huseyin Padem. "DETERMINATION OF THE CHEMICAL AND SENSORY CHARACTERISTICS OF SOME CARROT VARIETIES GROWN IN TURKEY." Acta Sci.Pol. Hortorum Cultus 15.6 (2016): 15.
APA Kiraci, S., & Padem, H. (2016). DETERMINATION OF THE CHEMICAL AND SENSORY CHARACTERISTICS OF SOME CARROT VARIETIES GROWN IN TURKEY. Acta Sci.Pol. Hortorum Cultus 15 (6), 15.
ISO 690 KIRACI, Semih, PADEM, Huseyin. DETERMINATION OF THE CHEMICAL AND SENSORY CHARACTERISTICS OF SOME CARROT VARIETIES GROWN IN TURKEY. Acta Sci.Pol. Hortorum Cultus, 2016, 15.6: 15.
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Streszczenie w języku polskim:
http://www.hortorumcultus.actapol.net/tom15/zeszyt6/abstrakt-139.html