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BULGUR ‐ SHELF LIFE STUDIES 1
Author(s) -
HARRIS N. E.,
WESTCOTT D. E.,
RAHMAN A. R.,
KLUTER R. A.,
ROBERTSON M. M.
Publication year - 1978
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1978.tb00545.x
Subject(s) - product (mathematics) , breakfast cereal , shelf life , business , food products , agricultural science , food science , agricultural economics , marketing , environmental science , chemistry , economics , mathematics , geometry
Cereal grains are the major source of both protein and calories in the world. In this regard bulgur is an ancient wheat food of Near Eastern origin. USDA engineers in the Agricultural Research Service have developed it as part of a national effort to increase the use of wheat domestically and in foreign lands under the Foods for Peace Program. Reportedly, bulgur cereal keeps well, but there are few systemized storage studies available which relate sensory testing with storage life to this product The aim of this study, sponsored by the Defense Civil Preparedness Agency, was to perform this task using as products a 100% bulgur wheat cereal and an 85% bulgur/15% soy grits, defatted, toasted blend. These were air and nitrogen packaged in 401 × 411 cans, stored for 0, 1, 3, 6, 9, 12, 18 and 24 months at 38° C, withdrawn, and evaluated at these designated times. Studies indicate that these products are very stable, even when stored in air packs. In a presoaked, uncooked bulgur cereal served at 21° C sweetening with a minimum of 6% sugar raised its acceptance significantly to a more desirable level, nearly comparable to its cooked counterpart. Other product data are discussed including a low cost presweetened bulgur wheat product formulation.