Accession Number:

AD0719176

Title:

Effect of Moisture on the Quality of Freeze-Dried Spaghetti with Meat Sauce

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK LABS MA FOOD LAB

Personal Author(s):

Report Date:

1970-12-01

Pagination or Media Count:

16.0

Abstract:

Freeze-dried spaghetti with meat sauce which is used as one of the main components in the Food Packet, Long Range Patrol, was packed with vacuums ranging from 0 to 29 inches and moistures ranging from about 1 to about 5.5 percent. The samples were stored for 24 weeks at 100F. with withdrawals at 0,3, 6,12 and 24 weeks. The products were evaluated by a 10-member technological panel at each withdrawal. Oxygen uptake and carbon dioxide production were determined. Analysis of variance and regression analysis showed that the moisture level had a significant effect on the panel response and oxygen uptake but contributed only a small part of the variance observed. Increased moisture tended to cause an increase in CO2 production.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE