Evaluation of carrot varieties for production of deep fried carrot chips .3. Carotenoids

Carotene contents of four carrot (Daucus carota L.) varieties, grown at six latitudes in Norway, demonstrated that carrots grown at two locations far south had the highest carotene contents, while no effect of variety was seen. Carotene contents of carrot chips correlated significantly with those of raw carrots and averaged 88% of initial amount, about 20% being identified as 9-cis beta-carotene. The carotenes corresponded to 4140 retinol equivalents (RE) per 100 g chips, demonstrating carrot chips as a good source of carotenes. For raw carrots, CIE (1976) L*, a* and Hue degrees values correlated significantly with carotene content, while for chips, a*, b* and Hue degrees values correlated with carotene content. (C) 1997 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.