Brigham Young University BYU ScholarsArchive Theses and Dissertations 2019-04-01 Sensory Acceptability and Nutrient Stability in Micronutrient- Fortified Soymilk Prepared in Small-Scale Batch Processes Dallin Max Hardy Brigham Young University Follow this and additional works at: https://scholarsarchive.byu.edu/etd 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 This Thesis is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes TITLE PAGE Dallin Max Hardy A thesis submitted to the faculty of Brigham Young University in partial fulfillment of the requirements for the degree of Master of Science Michael L. Dunn, Chair Oscar A. Pike Frost M. Steele Department of Nutrition, Dietetics, and Food Science Brigham Young University Copyright © 2019 Dallin Max Hardy All Rights Reserved ABSTRACT Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes Dallin Max Hardy Department of Nutrition, Dietetics, and Food Science, BYU Master of Science 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. Keywords: fortification, vitamin, isomerization, mineral, micronutrient, soy, soymilk, beverage, processing, storage, stability, sensory, Ecuador ACKNOWLEDGEMENTS I’m grateful to the BYU Vitamin Analysis Lab analysts for running and re-running so many samples, including: Grace Park, Jason Kim, Seth Ellsworth, Fred Bassett, David Bae, Jacob Foist, Topher McNiel, Josh Lehr, Nathan Camp, Mark Johnson, Eliza Lawrence, Erin Hiatt, Parker Dunn, Garth Lee, Murphy Campbell, Brad Bae, and Muriel Johnson. I’d also like to thank Dr. Michelle Lloyd and all the BYU Sensory Analysis Lab employees for their capable assistance with the sensory panel administration and data analysis. I am especially grateful to Jiping Zou for his masterful HPLC analysis skills, to Josh Lehr for heading up the sedimentation study, and to Jacob Foist for his generous and dedicated help with folate data analysis. I’d like to thank Marilyn Nash, Bridget Owen, Scott Buchannan, and Gnoc at NSRL for their generous support; Sondra Heaston & Sheri Palmer of the BYU Nursing Program for the Ecuador experiences; Carlos Teran, Soroya, and Yaneth, of DSM Colombia for the fortification premix; Hogar de Cristo and all the miracle workers serving there – especially Luis Tavara, Veronica Rosales, Marianella Holguin, Maricruz, and Mariogenia; and Dr. Doug Heiner, whose generous donation made the Ecuador portion of the project possible. I’m deeply grateful to my advising committee for their oversight and invaluable assistance – especially to Dr. Michael Dunn for the wonderful opportunities and experiences he has provided me, as well as for his patience with me, his faith in me, and his friendship. And I’d like to thank Hardy Nutritionals for giving me time off work to write, defend, and submit this thesis. Finally, I’d like to thank my wonderful wife, Heather, for breathing life and joy into every step of the journey with her unwavering support, encouragement, and love. TABLE OF CONTENTS TITLE PAGE ................................................................................................................................... i ABSTRACT .................................................................................................................................... ii ACKNOWLEDGEMENTS ........................................................................................................... iii TABLE OF CONTENTS ............................................................................................................... iv LIST OF TABLES ....................................................................................................................... viii LIST OF FIGURES ....................................................................................................................... ix Introduction ..................................................................................................................................... 1 Experimental Design ....................................................................................................................... 5 Experiments 1 & 2: Delayed Cooling and Cooling Method ...................................................... 6 Experiment 3: Light Exposure in Refrigerated Storage ............................................................. 7 Materials & Methods ...................................................................................................................... 8 Materials ..................................................................................................................................... 8 Methods ...................................................................................................................................... 9 Preparation of Fortification Premix ....................................................................................... 9 Soymilk Processing ................................................................................................................. 9 Premix Incorporation............................................................................................................ 10 Packaging, Cooling, Transport, & Sampling ....................................................................... 11 Refrigerated Storage Stability Study ..................................................................................... 12 Nutritional Analysis .............................................................................................................. 13 Sensory Evaluation ............................................................................................................... 17 Statistical Analysis ................................................................................................................ 18 iv Results ........................................................................................................................................... 19 Delayed Cooling ....................................................................................................................... 19 Cooling Method ........................................................................................................................ 22 Refrigerated Storage and Light Exposure ................................................................................. 23 Sensory Evaluation ................................................................................................................... 26 Discussion ..................................................................................................................................... 29 Conclusion .................................................................................................................................... 34 References ..................................................................................................................................... 36 APPENDICES .............................................................................................................................. 42 Appendix A: NSRL Soymilk Production & Study Design ...................................................... 42 Appendix B: DSM Premix Information and Composition ...................................................... 50 Appendix C: Detailed Analysis Methods ................................................................................ 52 Vitamin