Accession Number:

AD0745254

Title:

Effect of Storage on the Flavor of Chocolate Fortified with Nutritional Yeast.

Descriptive Note:

Interim rept.,

Corporate Author:

QUARTERMASTER FOOD AND CONTAINER INST FOR THE ARMED FORCES CHICAGO ILL

Report Date:

1957-08-01

Pagination or Media Count:

11.0

Abstract:

To provide operational rations with potentially important vitamin factors, chocolate was individually supplemented with three brands of primary yeasts and five brands of debittered yeasts at 0, 1 12, 2, 3, and 4 percent levels. Samples were packed in rigid and flexible containers and stored at 70 and 100F. The acceptability of the control and fortified chocolate was measured at four-month intervals for one year. After storage, unsupplemented chocolate was slightly preferred to the supplemented chocolate. No significant difference was observed between primary and debittered yeast. Chocolate containing 1 12 and 2 percent levels of yeast was preferred to chocolate containing yeast at the 3 and 4 percent levels. With respect to brand, all of the debittered yeasts had equivalent stability, whereas one brand of primary yeast appeared to be slightly more stable than the others. Author

Subject Categories:

  • Food, Food Service and Nutrition
  • Logistics, Military Facilities and Supplies

Distribution Statement:

APPROVED FOR PUBLIC RELEASE