Table 1.
Summary of the fortified and naturally-occurring micronutrients in the almond-based beverage produced in a pilot plant.
| Micronutrient | Fortified or naturally occurring | Amount of micronutrient added/100 g beverage | Measured amount (mean±SD) in 100 g unprocessed beverageb | Average Recovery (%) |
|---|---|---|---|---|
| Vitamin A | Fortified | 47.5 μg RAEa | 44.7 ± 6.1 μg RAE | 94 |
| Thiamin (vitamin B1) | Naturally occurring | - | 2.0 ± 0.2 μg | - |
| Riboflavin (vitamin B2) | Fortified | 172.5 μg | 145.0 ± 2.3 μg | 84 |
| Total vitamin B3c | Naturally occurring | - | 3.4 ± 0.1 μg | - |
| Total vitamin B6c | Naturally occurring | - | 44.5 ± 10.7 μg | - |
| Vitamin D2 | Fortified | 1.0 μg | 0.89 ± 0.03 μg | 90 |
| Magnesium | Naturally occurring | - | 7.7 ± 0.3 mg | - |
| Phosphorus | Naturally occurring | - | 15.1 ± 1.8 mg | - |
| Potassium | Naturally occurring | - | 15.3 ± 0.5 mg | - |
| Calcium | Fortified | 131.3 mg | 125.8 ± 14.0 mg | 96 |
| Zinc | Fortified | 420.0 μg | 403.1 ± 53.9 μg | 96 |
aRAE, retinol activity equivalents.
bUnprocessed sample is almond-based beverage that was mixed but did not undergo high temperature-short time (HTST) processing and homogenizaton.
cTotal vitamin B3 is the sum of nicotinamide and nicotinic acid. Total vitamin B6 is the sum of pyridoxal, pyridoxamine, and pyridoxine.