Nonreversible Compression of Intermediate Moisture Fruit Bars
Abstract:
Edible, compressed fruit bars were successfully developed by reducing the moisture content of the fruit ingredients such as dates, figs, maraschino cherries and others to approximately 8 percent a range of 7 to 14 percent is applicable and the incorporation of approximately 2 percent lecithin to enhance the texture. The bars were stable during storage for 6 months at 100F. The 4 test bars were also stable during storage for 12 months at 70F.
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Collection: TR