Abstract
SUMMARY The addition of carotenoid pigments in the form of protein encapsulated beadlets, solution in vegetable oil, and suspensions of microcrystals to soy milk prior to coagulation was studied. The color of the curd was orange, reddish orange and tan, respectively, when β‐apocarotenal was used. With β‐carotene the colors were orange, yellow and colorless. The color differences are ascribed to the solubility state of the pigments. Efficiency of incorporation was between 90–99%. Hydration rates and volume changes for raw and toasted beans are given for 4, 25 and 35°C.
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