Sensory evaluation of the dried and rehydrated carrot
slices was carried out to obtain preliminary information
on consumer preference. When consumed in the dried
state, VMD carrot slices received signi®cantly higher
ratings for texture and overall acceptability, and were
rated as highly as FD samples for color and aroma/¯avor (Table 2.). AD carrot slices, on the other hand,
received the lowest rating for all the attributes evaluated. FD carrot slices possessed a preferable appearance according to the sensory panelists, which may be
due to the excellent structural retention.