Accession Number : ADA321032

Title :   The Effect of High-Temperature Storage on the Digestibility of Carbohydrates in Pouch Bread.

Descriptive Note : Final rept. Feb 94-Sep 96,

Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA

Personal Author(s) : Narayan, K. A. ; Porcella, Cathy ; Shaw, Carol P.

PDF Url : ADA321032

Report Date : JAN 1997

Pagination or Media Count : 64

Abstract : As a means of boosting the morale of the troops in the front lines and as a way of enhancing the acceptance of carbohydrates in MRE and T rations, from the Sustainability Directorate developed an MRE pouch bread, which has been shown to be satisfactory even after three years of storage at 21 degrees centigrade. The successful outcome of this product was possible by the use of a combination of hurdle techniques and through the inclusion of innovative antistaling compounds. The purpose of this investigation was to determine to what extent the digestibility of carbohydrates in pouch bread is adversely affected as a result of storage during low and high temperatures for prolonged periods.

Descriptors :   *HIGH TEMPERATURE, *STORAGE, *CARBOHYDRATES, *DIGESTION(BIOLOGY), *BREAD, LOW TEMPERATURE, MILITARY PERSONNEL, ENZYMES, MORALE, LONG RANGE(TIME), THERMAL ANALYSIS, MEALS, RATIONS, ACCEPTABILITY, PANCREAS, SUGARS, PEPTIDE HYDROLASES, FOOD DISPENSING, PECTINS, STARCHES.

Subject Categories : Biochemistry
      Food, Food Service and Nutrition
      Logistics, Military Facilities and Supplies

Distribution Statement : APPROVED FOR PUBLIC RELEASE