Development of Moisture Binding Mimetic Agents

Abstract

Moisture mimetic agents and panel techniques have been identified and a bench-top procedure applied to dehydrated compressed food bars to eliminate or reduce the sensation of dryness. Preliminary studies have produced chicken stew, chicken, peas and cereal bars which have the prerequisite cube form, nutrition and reduced dryness when consumed. Sensory taste panel data have shown that the classes: polyhydric alcohols, sugars, fruits, fats and oils exhibit beneficial moisture mimetic properties as additives to compressed dehydrated foods. Rehydration, storage and structural stability tests are reported.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1969
Accession Number
AD0685828

Entities

People

  • Frank Hollis Jr.

Tags

Communities of Interest

  • Energy and Power Technologies
  • Human Systems

DTIC Thesaurus Topics

  • Additives (Chemicals)
  • Birds
  • Carbohydrates
  • Cold Water
  • Dehydrated Foods
  • Dehydration
  • Digestive System Processes
  • Freeze Dried Foods
  • Freeze Drying
  • Materials
  • Measurement
  • Moisture Content
  • Physical Properties
  • Stainless Steel
  • Standards
  • Test Methods
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Molecular and Cellular Biochemistry