Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.

The content of carotenoids compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all-trans-β-carotene occurred at 75°C-20 min and 95°C-10 min. All trans-β-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat-sweet potato-cassava flour can be considered in the development of cookies with positive contributions of all trans-β-carotenes and with a good acceptance by children between 9 and 13 years. This article is protected by copyright. All rights reserved.