Non-Caking Freeze Dried Applesauce
ARMY NATICK LABS MA FOOD LAB
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A study was initiated to develop an applesauce which resists caking when subjected to elevated temperatures such as 37.7C. for two weeks andor 57C. for three hours as required by NASA. Juice was extracted from McIntosh apples at different levels ranging between 15.8 and 77.0 by weight. The following results were obtained 1 The degree of caking of the freeze dried applesauce powder was correlated with the amount of juice extracted. 2 Correlations were established between the percentage of juice extracted and each of the FOLLOWING bulk density, soluble solids and reducing sugars of the applesauce powders. 3 Reducing sugars appear to be the factor contributing most significantly to the caking with the higher reducing sugar levels producing the higher degrees of caking.
- Food, Food Service and Nutrition