In this study, it was aimed to use hydroxypropyl methylcellulose (HPMC), chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored (Daucus carota) carrots. For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 °C for 10 minutes. After baking, color (L*, a*, b*, ∆E, C*, hue angle (h*), browning index (BI*), texture and water activity analysis (aw) were performed. L* value was found only in chitosan coated sample, a* values were statistically different and higher in chitosan and pectin coated samples than control (uncoated) (P <0.05). The b* value was the lowest in the agar-coated sample, and it differed significantly from the chitosan and pectin-coated samples (P <0.05). The most color difference was observed in the chitosan coating compared to the control (P <0.05). In addition, chitosan and pectin coating showed lower h* value, and agar agar showed lower browning compared to control (P <0.05). It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar
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