BULGUR WAFER AND ADJUNCTS FOR FALLOUT SHELTER RATIONS
Annual rept. 1 Jul 1966-30 Jun 1967
WESTERN REGIONAL RESEARCH LAB ALBANY CA
Pagination or Media Count:
Vapors from rancidifying bulgur were analyzed for indicators that may be useful for surveillance testing of bulgur wafers. Nine previously unobserved components with rancid odors were characterized by a gas-liquid chromatographic technique in which peaks are smelled at the same time they are quantitated. Storage stability results on bulgur wafers showed a descernible, but inconsequential decrease in panel flavor score through 52 months for all samples packed in nitrogen, regardless of storage temperature 40, 70, and 100F, and for those samples packed in air at 40F. Other variables, binder and method of cooking, are relatively unimportant. Correlation between carbon monoxide content of the headspace gas and taste panel scores for all samples was significant at the 1 level. In general, flavor scores for adjuncts stored 42 months remained reasonably high for some combination of variables, even at higher temperatures. It appears that in some cases, changes in the dry mixes that hamper their preparation for serving and corrosion of the containers may well limit the storage life.
- Food, Food Service and Nutrition