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 condit ion) had a significant influence on the dry matter, lightness (L), re dness (a), sucrose and glucose content. The chemical content of raw c arrots could be used to predict the quality of carrot chips by means o f three factors when partial least-squared analysis was applied. Facto r 1 was explained by the difference in colour at the different cultiva tion sites, factor 2 by the difference in sucrose content in the diffe rent varieties, while factor 3 covered both colour and sugars, and gro uped the cultivation sites in three where the carrots had similar chem ical composition.