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In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high\u2010performance 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.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The study found that the degradation of carotenoid compounds in sweet potato followed first\u2010order kinetics and fitted the Arrhenius equation with correlations of <jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup>\u2009&gt;\u20090.9. The retention rates of all\u2010<jats:italic>trans<\/jats:italic>\u2010<jats:italic>\u03b2<\/jats:italic>\u2010carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95\u2009\u00b0C respectively, during a cooking time of 20\u2009min. The concentrations of all\u2010<jats:italic>trans<\/jats:italic>\u2010<jats:italic>\u03b2<\/jats:italic>\u2010carotene, after baking, for bread, cookies and cake were 15, 19 and 14\u2009\u03bcg\u2009g<jats:sup>\u22121<\/jats:sup> 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 <jats:italic>I like it a lot<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>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\u2010<jats:italic>trans<\/jats:italic>\u2010<jats:italic>\u03b2<\/jats:italic>\u2010carotene occurred at 75\u2009\u00b0C\u201320\u2009min and 95\u2009\u00b0C\u201310\u2009min. All\u2010<jats:italic>trans<\/jats:italic>\u2010<jats:italic>\u03b2<\/jats:italic>\u2010carotene 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\u2010<jats:italic>trans<\/jats:italic>\u2010<jats:italic>\u03b2<\/jats:italic>\u2010carotenes and with a good acceptance by children between 9 and 13\u2009years old. \u00a9 2023 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12831","type":"journal-article","created":{"date-parts":[[2023,7,5]],"date-time":"2023-07-05T15:29:43Z","timestamp":1688570983000},"page":"4671-4679","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products"],"prefix":"10.1002","volume":"104","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9833-8592","authenticated-orcid":false,"given":"Maria A","family":"Ospina","sequence":"first","affiliation":[{"name":"Cassava Program Alliance of Bioversity and CIAT  Cali Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3859-5882","authenticated-orcid":false,"given":"Jhon Larry","family":"Moreno","sequence":"additional","affiliation":[{"name":"Cassava Program Alliance of Bioversity and CIAT  Cali Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9557-3340","authenticated-orcid":false,"given":"Thierry","family":"Tran","sequence":"additional","affiliation":[{"name":"Cassava Program Alliance of Bioversity and CIAT  Cali Colombia"},{"name":"UMR QualiSud CIRAD  Montpellier France"},{"name":"QualiSud University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La R\u00e9union  Montpellier France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7463-6816","authenticated-orcid":false,"given":"Ang\u00e9lica M.","family":"Jaramillo","sequence":"additional","affiliation":[{"name":"Harvest Plus Program Alliance of Bioversity and CIAT  Cali Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8654-8530","authenticated-orcid":false,"given":"Sonia","family":"Gallego\u2010Castillo","sequence":"additional","affiliation":[{"name":"Harvest Plus Program Alliance of Bioversity and CIAT  Cali Colombia"},{"name":"CLAYUCA Corporation  Cali Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernardo","family":"Ospina","sequence":"additional","affiliation":[{"name":"CLAYUCA Corporation  Cali Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7794-8671","authenticated-orcid":false,"given":"Dominique","family":"Dufour","sequence":"additional","affiliation":[{"name":"Cassava Program Alliance of Bioversity and CIAT  Cali Colombia"},{"name":"UMR QualiSud CIRAD  Montpellier France"},{"name":"QualiSud University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La R\u00e9union  Montpellier France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,7,31]]},"reference":[{"key":"e_1_2_10_2_1","first-page":"240","volume-title":"Transforming Food Systems for Food Security, Improved Nutrition and Affordable Healthy Diets for All. 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