. Author manuscript; available in PMC: 2014 Oct 30.

Published in final edited form as: J Agric Food Chem. 2012 Dec 3;60(49):12196–12203. doi: 10.1021/jf3037209

Table 2.

Effects of Dipping on the Isoflavone Profile of a Soy Pretzel^a

percentage of total	no dip (%)	water dip (%)	lye dip (%)
malonyl glucosides	47.5 ± 2.9 a	47.0 ± 2.0 a	40.3 ± 1.7 b
acetyl glucosides	8.2 ± 1.1 a	10.5 ± 0.8 b	7.1 ± 0.8 a
β-glucosides	32.2 ± 2.7 a	30.3 ± 2.0 a	41.4 ± 1.8 b
aglycones	12.0 ± 1.7 a	12.3 ± 1.5 a	11.2 ± 1.4 a

Data are the mean ± standard deviation for n = 6. Means in a row with different letters are signicantly different (p < 0.05).