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/

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

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