Study of the Use of a Corn Flake Crumb Matrix for Corn Flake Bar, Survival Type

Abstract

The purpose of the study was to determine whether corn flake crumbs could replace part or all of the sugar-coated corn flakes used to produce compressed fruit-flavored corn flake bars. Results indicated that compressed fruit-flavored corn flake bars prepared from corn flake crumbs were as stable from a sensory and textural standpoint as those prepared from pulverized corn flakes. However, on increased compression pressures, the use of corn flake crumbs resulted in bars that were more brittle.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1971
Accession Number
AD0733947

Entities

People

  • Donald E. Westcott
  • John G. Kapsalis
  • Norman E. Harris
  • Ronald A. Segars

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Air Force
  • Analysis Of Variance
  • Biological Sciences
  • Brittleness
  • Classification
  • Commerce
  • Compression
  • Experimental Design
  • Hardness
  • Marine Corps
  • Security
  • Specifications
  • Survival
  • Test And Evaluation
  • Test Methods
  • United States
  • Warfare

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Polymer Science and Engineering.