Synthetic beta-carotene can be technologically added to macaroni either in the form of an oily solution, water-dispersible emulsions or colloidal beadlets with the objective of improving its color and vitamin-A value. The lack of a reliable and tested methodology specifically for the extraction and quantification of beta-carotene in enriched pasta prevents accurate evaluation of the possible nutritional significance of this measure. The present work compares two methods of extraction for dry products (LIVINGSTON, 1986 [method I] and RITTER & PURCELL, 1981 [method II]) and one for fruits and vegetables (RODRIGUEZ-AMAYA et al., 1976 [method III]), with respect to their extraction efficiency of beta-carotene from both raw and cooked spaghetti. The raw material used for the experiment was a lot of spaghetti made with a known amount of beta-carotene in the form of an oily 30% suspension. Results showed that percent recoveries for the carotene were 89 and 84 for methods III and I, respectively, whereas with method II only 44% recovery was attained. It can be concluded that both methods I and III can be used to determine beta-carotene in enriched spaghetti. In addition, separation of the carotenoid degradation products is necessary for calculating the real vitamin A value in both raw and cooked pasta. Overestimation of the vitamin A values if degradation products were not separated was 24 for the raw and 25% for the cooked spaghetti.
beta-carotene; vitamin-A value; colorant; spaghetti fortification
