02149nam a2200265 a 450000100080000000500110000800800410001902400340006010000200009424501430011426002370025750000420049452011060053665000160164265000200165865000130167865300430169165300200173465300140175470000260176870000260179470000180182070000220183870000230186021477822022-12-17       2022    bl uuuu     u00u1 u    #d7 a10.29327/cbcp2022.5118492DOI1 aSILVA, A. R. C.  aCarotenoids content during processing and storage of cakes made with orange-fleshed sweet potato and sunflower oil.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Reic2022  aEvento on-line. 12 a 19 agosto. CBCP.  aOrange-fleshed sweet potato (OFSP) is well known to have high ?-carotene content and sunflower oil, as a source of polyunsaturated fatty acids and vitamin E. The combination of these raw materials in baked goods can reduce health risks of hypovitaminosis A, especially in at-risk groups. The aim of this study was to develop cakes with different OFSP:sunflower oil proportions and to evaluate the retention of total carotenoids (TC) and all-trans ?-carotene (ATBC) during processing and storage. Cakes with 40:11 g/100 g (T1), 40:3 g/100 g (T2) and 35.86:7 g/100 g (T5) (OFSP:sunflower oil proportions) were analyzed by spectrophotometry and high-performance liquid chromatography (HPLC) to evaluate the retention of TC and ATBC after processing and four days of storage. The combination of at least 35.86g/100g of OFSP and 7.00g/100g of sunflower oil showed greater retention of TC and ATBC during processing and maintenaince during storage. The presence of more than 3 g/100 g of sunflower oil is essential for the maintenance of TC and ATBC (suggestion: 7 g/100 g or more) in cakes containing OFSP.  aCarotenoids  aFood technology  aMicelles  aHigh-Performance Liquid Chromatography  aHypovitaminosis  aRetention1 aMINGUITA, A. P. da S.1 aCARVALHO, J. L. V. de1 aMORAES, E. A.1 aASCHERI, J. L. R.1 aSILVA, E. M. M. DA