P. Baardseth et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP-FRIED CARROT CHIPS .1. CHEMICAL ASPECTS, Food research international, 28(3), 1995, pp. 195-200
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.