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RADIATION STERILIZATION OF COCOA POWDERS
NESTLE CO INC WHITE PLAINS N Y
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Five experiments were conducted and all findings, notes, data and conclusions for this period were consolidated. The experiments included radiation treatment on chocolate coatings, cocoa, and chocolate syrup. In all experimentation with gamma radiation, FLAVOR is the critical problem. At dosage levels which produce satisfactory results for controlling microorganisms and certain quality properties, off-flavors develop. it is shown that products of high fat content usually show marked changes in flavor. For example cocoas, milk and bittersweet coatings, and cocoa utter. Inversely, no off-flavors were detectable in chocolate syrups which have a low fat content. Some resistance to bloom can be achieved but at the loss of other important physical charac eristics. In the case of cocoa butter, this is appearance. The acceptability of irradiated foods by humans must yet be demonstrated and considerable work is required before positive conclusions can be obtained. Author
APPROVED FOR PUBLIC RELEASE