The influence of table salt and sugar on colour changes of fresh and sterilized (115ºC
and 121ºC by 15, 30, 45, 60, 75, 90 min heating time) carrot pulps was tested. Independently
from used agent, the changes in parameters L*, a* and b* increased with the temperature and
heating time. They were expressed by the decrease of redness and lightness and the increase
of yellowness. The 60–90 min heating time was differed significantly at p ≤ 0.05 in comparison
to 15–45 min heating time in all tested variants. Sugar was more effective in colour and
β-carotene stability in product. It was also taken as the better additive in the sensory evaluation.