Effect of Storage on the Flavor of Chocolate Fortified with Nutritional Yeast.
QUARTERMASTER FOOD AND CONTAINER INST FOR THE ARMED FORCES CHICAGO ILL
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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
- Food, Food Service and Nutrition
- Logistics, Military Facilities and Supplies