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 These were air and nitrogen packaged in 401 × 411 cans, stored for 0, 1, 3, 6, 9, 12, 18 and 24 months at 38° C, withdrawn, and evaluated at these designated times.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.
The functional characteristics of hot‐boned (HB) and cold‐boned (CB) pork preblends containing 0% NaCl, 2% NaCl or 2% NaCl + 200 ppm nitrite were analysed using a split‐plot design. Parameters measured included pH, salt‐soluble protein (SSP), emulsion capacities (EC), thermal emulsion stabilities (TES), residual nitrite and TBA values. Addition of NaCl to HB preblends led to higher pH values which increased SSP and improved the TES of the batters. The effect of NaCl was less pronounced on the functionality of CB preblends but was more detrimental to their oxidative stabilities as determined by TBA values. Addition of nitrite was effective in reducing this pro‐oxidative effect of NaCl in both HB and CB preblends but had different effects on their respective functionalities. In salted HB preblends, nitrite increased the amount of SSP but the other functional properties measured were not significantly affected. In contrast, the addition of nitrite to salted CB preblends did not influence the extraction of proteins, but significantly increased their cooking losses. This observation suggests that nitrite‐extracted‐proteins from HB preblends had some retention properties in the cooked batter.
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