Non-Caking Freeze Dried Applesauce

reportActive / Technical Report | Accession Number: AD0779456 | Open PDF

Abstract:

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.

Author(s):
Rahman, Abdul R. ; Schmidt, Thomas R. ; Anderson, Edward E. ; Criz, David S. ; Johnson, Karl R.
Author Organization(s):
ARMY NATICK LABS MA FOOD LAB
Descriptive Note:
Technical rept.
Pagination:
0022

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release
Distribution Statement:
Approved For Public Release; Distribution Is Unlimited.

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
FL-190, USA-NLABS-TR-74-37-FL
Project Number(s):
DA-1-G-762713-A-034, NASA-T-20541-G
Monitor Series:
TR-74-37-FL, USA-NLABS
 Subject Terms
Joint Capability Areas:
JCA_6_Net Centric
Communities of Interest:
No COI(s) Identified
Descriptor(s):
*FREEZE DRIED FOODS, *FRUITS, COLORS, FLAVOR, HARDNESS, POWDERS, QUALITY, SUCROSE, SUGARS, TEMPERATURE, TEST METHODS, TEXTURE
Field(s)/Group(s):
Food, Food Service and Nutrition
Keyword(s):
*APPLESAUCE
Report Date:
1974 Mar 01