摘要：In this study, carrots of Beypazarı variety, were chemically and steam peeled. Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of carrots were studied. Under complete peeling conditions, the effect of chemical and steam peeling on quality of carrots were determined by using pectin analysis, peeling yield and color measurements. Chemical and steam peeled carrots were also compared with mechanically peeled carrots and unpeeled carrots. The peeling yield of steam peeled carrot was higher than the chemically peeled carrot. When compared with other peeling methods, the amount of pectin is the highest in steam peeling. However, the lightness of the chemically peeled carrot had nearly the same value compared to steam peeling.
