Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products
Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance l...
| Autores principales: | , , , , , , |
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| Formato: | Conjunto de datos |
| Lenguaje: | Inglés |
| Publicado: |
2023
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| Acceso en línea: | https://hdl.handle.net/10568/137504 |
| _version_ | 1855518495287017472 |
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| author | Ospina Portilla, Maria Alejandra Moreno Alzate, Jhon Larry Tran, Thierry Van Kin Jaramillo Valencia, Angelica Maria Gallego Castillo, Sonia Ospina Patino, Bernardo Dufour, Dominique Gabriel Alain |
| author_browse | Dufour, Dominique Gabriel Alain Gallego Castillo, Sonia Jaramillo Valencia, Angelica Maria Moreno Alzate, Jhon Larry Ospina Patino, Bernardo Ospina Portilla, Maria Alejandra Tran, Thierry Van Kin |
| author_facet | Ospina Portilla, Maria Alejandra Moreno Alzate, Jhon Larry Tran, Thierry Van Kin Jaramillo Valencia, Angelica Maria Gallego Castillo, Sonia Ospina Patino, Bernardo Dufour, Dominique Gabriel Alain |
| author_sort | Ospina Portilla, Maria Alejandra |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test. Results: The study found that the degradation of carotenoid compounds in sweet potato followed first-order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all-trans-⊎-carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all-trans-⊎-carotene, after baking, for bread, cookies and cake were 15, 19 and 14 ∼g g−1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot. Conclusion: The content of carotenoid 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-⊎-carotene occurred at 75 °C–20 min and 95 °C–10 min. All-trans-⊎-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all-trans-⊎-carotenes and with a good acceptance by children between 9 and 13 years old. (2023-11) |
| format | Conjunto de datos |
| id | CGSpace137504 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | CGSpace1375042024-09-09T10:04:48Z Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products Ospina Portilla, Maria Alejandra Moreno Alzate, Jhon Larry Tran, Thierry Van Kin Jaramillo Valencia, Angelica Maria Gallego Castillo, Sonia Ospina Patino, Bernardo Dufour, Dominique Gabriel Alain biofortification Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test. Results: The study found that the degradation of carotenoid compounds in sweet potato followed first-order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all-trans-⊎-carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all-trans-⊎-carotene, after baking, for bread, cookies and cake were 15, 19 and 14 ∼g g−1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot. Conclusion: The content of carotenoid 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-⊎-carotene occurred at 75 °C–20 min and 95 °C–10 min. All-trans-⊎-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all-trans-⊎-carotenes and with a good acceptance by children between 9 and 13 years old. (2023-11) 2023-12 2024-01-10T15:55:49Z 2024-01-10T15:55:49Z Dataset https://hdl.handle.net/10568/137504 en Open Access text/plain Ospina Portilla, M.A.; Moreno Alzate, J.L.; Tran, T.V.K.; Jaramillo Valencia, A.M.; Gallego Castillo, S.; Ospina Patino, B.; Dufour, D.G.A. (2023) Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products. https://doi.org/10.7910/DVN/VMDFTK |
| spellingShingle | biofortification Ospina Portilla, Maria Alejandra Moreno Alzate, Jhon Larry Tran, Thierry Van Kin Jaramillo Valencia, Angelica Maria Gallego Castillo, Sonia Ospina Patino, Bernardo Dufour, Dominique Gabriel Alain Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title | Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title_full | Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title_fullStr | Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title_full_unstemmed | Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title_short | Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products |
| title_sort | kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat cassava and sweet potato flours in baking products |
| topic | biofortification |
| url | https://hdl.handle.net/10568/137504 |
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