Study Techniques for Controlling Flavor Intensity in Compressed Foods (Phase 2)
SWIFT AND CO CHICAGO IL RESEARCH AND DEVELOPMENT CENTER
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The purpose of the study was to develop dual purpose compressed food bars which could be eaten as is or rehydrated to a familiar food item. During Phase II of the study, procedures for encapsulation of flavoring components were developed to control the flavor intensities of four food bars when consumed dry and to provide full flavor intensity when rehydrated. The four food bars developed during this phase were Mushroom Soup, Curried Chicken, Beef with Onion Gravy, and Lemonade. These four food items were found to have essentially equal flavor intensities whether consumed dry or rehydrated.
- Food, Food Service and Nutrition