Cereal Chem. 70:558-561   |  VIEW ARTICLE

Stability and Nutrient Contribution of beta-Carotene Added to Selected Bakery Products.

D. E. Rogers, R. B. Malouf, J. Langemeier, J. A. Gelroth, and G. S. Ranhotra. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Three bakery products---yellow cake, sugar cookies, and bagels---were prepared with beta-carotene added to the formula shortening. Products were sampled at various intervals during processing and during storage typifying their normal shelf life. An extraction method, using minimal equipment and ambient temperature, preceded high-performance liquid chromatography carotene characterization. For all products, prebaking processing steps had no adverse effect on the stability or isomeric distribution of carotene. Carotene losses during baking ranged from approximately 20% in bagels and cake to approximately 30% in cookies. During baking, the all-trans isomer was reduced from 91% in the spiked shortening to 85, 77, and 74% in bagels, cake, and cookies, respectively. No significant additional losses or isomeric transformations occurred during the typical shelf life of the products. A serving of each product provided about 1 mg of beta- carotene.