Figure 3.

Retention of target B vitamins after processing of an almond-based beverage. Retention of (A) thiamin, (B) riboflavin, (C) total vitamin B3, and (D) total vitamin B6 after different high temperature-short time (HTST) processing treatments. The almond-based beverage was fortified with riboflavin; other B vitamins (thiamin, total vitamin B3, and total vitamin B6) were naturally occurring in the base ingredients. Total vitamin B3 is the sum of nicotinamide and nicotinic acid. Total vitamin B6 is the sum of pyridoxal, pyridoxamine, and pyridoxine. Thiamin and riboflavin are reported as the single measured form. Temperature treatments not sharing the same letter within a B vitamin are significantly different (p < 0.05) as determined by the Tukey HSD test. Values are shown as means ± SD of three trials.