Effect of Storage on the Flavor of Chocolate Fortified with Nutritional Yeast
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 1/2, 2, 3, and 4 percent levels. Samples were packed in rigid and flexible containers and stored at 70 deg and 100 deg F. 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 1/2 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.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1957
- Accession Number
- AD0745254
Entities
People
- A. L. Sheffner
- Harry Spector
- Miriam H. Thomas