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| | session 4-4 |
 | | One category of technically designed foods receiving much attention recently is that of intermediate moisture products which must be shelf-stable, ready to eat, soft to the touch, moist to the bite, acceptable in flavor and texture, satisfying, nutritious, and packagable. |
 | | To evaluate moisture mimetic foods for acceptability a taste/texture profile panel was specifically trained to judge prototype samples against similar bars made without addition of the moisture mimetic composition. |
 | | The foregoing are Just some examples of technically designed foods of the future which are not only for the average consumer but are also for the military and the astronaut, or aquanaut, since they fit admirably into the rigid projected requirements of stability, compactness, high caloric and nutritional value, convenience, and variety. |
| history.nasa.gov /SP-202/sess4.4.htm (1565 words) |
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