Determination of the chemical and sensory characteristics of some carrot varieties grown in Turkey

• Autorzy: Kiraci S. , Padem H.

Warianty tytułu

PL

Określenie chemicznych i sensorycznych cech niektórych odmian marchwi uprawianej w Turcji

• Języki publikacji: EN

Abstrakty

EN

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.

PL

Badanie przeprowadzono w rejonie Konya, gdzie produkuje się 60% tureckiej marchwi. W badaniu zastosowano osiem odmian marchwi o różnej barwie, określając ich cechy chemiczne i sensoryczne. Stwierdzono, że odmiany o pomarańczowym korzeniu są preferowane w porównaniu z odmianami o innej barwie jeśli chodzi o barwę, soczystość, smak i gorzkawy posmak. Określono korelację między niektórymi cechami chemicznymi i sensorycznymi. Największą zawartość fenoli stwierdzono w marchwi Purple (163,52 mg 10-2 g-1 GAE) i Bolero (pomarańczowa) (155,90 mg 10-2 g-1 GAE). W odmianie Maestro (pomarańczowa) stwierdzono największe działanie antyoksydacyjne (45,91% inhibicji), zawartość suchej masy (16,77%), całkowitą zawartość cukrów (8,27 g 10-2 g-1) i β karotenu (183,01µg g-1). Stwierdzono, że w kategoriach cech sensorycznych odmiany pomarańczowe były lepiej oceniane od odmian o innej barwie.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2016
• Tom: 15
• Numer: 6
• Opis fizyczny: p.139-147,ref.

Twórcy

autor

Kiraci S.

• ARDSI, Provincial Coordination Unit, Konya, Turkey

autor

Padem H.

• Lumina University of South East Europe, Bucharest, Romania

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