Study Techniques for Controlling Flavor Intensity in Compressed Foods. Phase 1
Abstract
Commercially available encapsulated flavorings were evaluated in compressed food bars representing high salt, high pepper, high onion, high tomato, high acid and high sugar products in an attempt to control these flavor intensities when consumed in the dry form and after rehydration. Two of the six products evaluated - chili with beans and barbecued pork - were found acceptable in regard to flavor intensity through the use of hydrogenated vegetable shortening in the formulation. The remaining four products had flavor intensity differences of a magnitude in excess of that necessary to be called of equal intensity in one or more flavor characteristics which were not possible to overcome with use of commercially available encapsulated flavors.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 01, 1973
- Accession Number
- ADA006031
Entities
People
- Robert L. Pavey