Quantitative high-performance liquid chromatography of the sapogenins was used to estimate the saponin content of soya beans (Glycine max (L.) Merr.) and commercially prepared soya flours, protein concentrate, protein isolate and soya milks. The level of saponin in whole soya beans as estimated (0.47%) was in agreement with other recent estimates. Saponins were also found in the various soya flours (0.43-0.67%), protein isolate (0.76%), soya milks (0.022-0.026%) but not in the protein concentrate.
Summary
The stability of three natural colours—anthocyanin, β‐carotene and riboflavin—under selected conditions was investigated. All were less stable than their synthetic counterparts—amaranth and tartrazine—especially to temperatures in excess of 50°C and exposure to light. Anthocyanin in particular was also sensitive to changes in pH levels. All colours were relatively stable to changes in water activity, however.
This inherent instability of natural colours does not preclude their use in foods since it has been shown that if certain processing modifications are made, i.e. addition of colour as a final action in a process, they can be used to colour certain foodstuffs, in particular boiled sweets.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.