Soy beverage was prepared with a tap water or 0.25% sodium bicarbonate blanch. Retentions of vitamins B1, B6, niacin, pantothenic acid, folacin and the amino acids lysine, methionine and tryptophan were determined from samples taken after various process steps. The results indicate that bicarbonate blanch reduces the retention of most of the B vitamins but slightly increases the retention of tryptophan in the soy beverage. More than 50% of niacin, pantothenic acid and vitamin B6 was lost in the blanch water, irrespective of treatment. Reuse of blanch water in latter stages of the soy beverage process could result in 95% or more recovery of all measured nutrients, with the exception of thiamine.
|Original language||English (US)|
|Number of pages||16|
|Journal||Journal of food science|
|State||Published - Mar 1978|
ASJC Scopus subject areas
- Food Science