Abstract
Fortified and unfortified soymilk were produced from the same production batches for comparative evaluation. Fortification included a comprehensive array of micronutrients of interest to community and humanitarian nutrition programs. The effects of time after fortification prior to cooling, cooling method, and light or dark refrigerated storage on the stability of 5 vitamins (vitamin A, vitamin C, thiamine, riboflavin, and folate) were investigated for both fortified and unfortified soymilk. Significant vitamin C loss (6%) and mild vitamin A isomerization occurred while soymilk was hot immediately following fortification. Cooling bottled soymilk in an ambient water bath or ice water bath made no difference in the levels of any of the vitamins measured. Significant loss of riboflavin (18%) and significant vitamin A isomerization to cis isomers other than 13-cis, resulting in loss of bioactivity, occurred during 12 days of light-exposed refrigerated storage. An increase of 13-cis isomer was observed in dark refrigerated storage but with no significant loss of vitamin A bioactivity. No significant degradation of any other vitamins occurred during 12 days of dark refrigerated storage. Sensory evaluation by a panel of youth and children revealed no significant preferences between fortified and unfortified soymilk excepting colour, for which property there was a slight preference for unfortified soymilk. Acceptable vitamin stability and sensory characteristics can be achieved in comprehensively fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions.
Degree
MS
College and Department
Life Sciences; Nutrition, Dietetics, and Food Science
Rights
http://lib.byu.edu/about/copyright/
BYU ScholarsArchive Citation
Hardy, Dallin Max, "Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes" (2019). Theses and Dissertations. 8284.
https://scholarsarchive.byu.edu/etd/8284
Date Submitted
2019-04-01
Document Type
Thesis
Handle
http://hdl.lib.byu.edu/1877/etd11136
Keywords
fortification, vitamin, isomerization, mineral, micronutrient, soy, soymilk, beverage, processing, storage, stability, sensory, Ecuador
Language
english