EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP-FRIED CARROT CHIPS .1. CHEMICAL ASPECTS

Carrot variety had a significant influence on the dry matter, redness (a*) and sucrose content, while cultivation site (environmental condition) had a significant influence on the dry matter, lightness (L*), redness (a*), sucrose and glucose content. The chemical content of raw carrots could be used to predict the quality of carrot chips by means of three factors when partial least-squared analysis was applied. Factor 1 was explained by the difference in colour at the different cultivation sites, factor 2 by the difference in sucrose content in the different varieties, while factor 3 covered both colour and sugars, and grouped the cultivation sites in three where the carrots had similar chemical composition.