Addition Of Apple Research Articles

Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage.
 It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product.
 It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive.
 The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators

The content of dietary fiber in cereal-based complementary foods

The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».

PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri

The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

This study investigated the changes during storage of smoothies obtained by mixing sour cherry puree with apple, pear, quince and flowering quince juices. Phenolic compounds, antioxidant activity (ORAC, ABTS, FRAP) and physical parameters (viscosity and colour) of 17 different products (12 smoothies and 5 semi-products) before and after storage during 6 months at 4 °C and 30 °C were studied. In addition, sensory attributes (colour, consistency, aroma and taste) were analysed. The content of polyphenols determined by UPLC-PDA-FL ranged from 517.75 mg of sour cherry/flowering quince smoothie to 333.36 mg/100 g of sour cherry/pear smoothie. After 6 months of storage, protective effects of flowering quince juice and quince juice addition on the polyphenol content, especially on polymeric procyanidins, were observed, and these were positively correlated with antioxidant activity. Apart from the high content of polyphenols and antioxidant activity, the obtained smoothies were attractive to consumers, especially those with addition of apple and quince juices.

Epidemiology of Blackberry chlorotic ringspot virus.

The pollen- and seed-borne ilarviruses pose a substantial threat to many specialty crops, including berries, rose, and tree fruit, because there are no efficient control measures other than avoidance. The case of Blackberry chlorotic ringspot virus (BCRV) is of particular interest because the virus has been found to be an integral part of blackberry yellow vein disease and is widespread in rose plants affected by rose rosette disease. This study provides insight into the epidemiology of BCRV, including incidence in blackberry and rose; host range, with the addition of apple as a host of the virus; and seed transmission that exceeded 50% in rose. Sensitive detection protocols that can be used to avoid dissemination of infected material through nurseries and breeding programs were also developed.

Liquid chromatography–mass spectrometry-based metabolomics for authenticity assessment of fruit juices

High performance liquid chromatography–mass spectrometry (HPLC–MS) technique, employing a hybrid triple quadrupole/linear ion trap (QqQ/LIT) mass analyzer, was used for comprehensive metabolomic fingerprinting of several fruit juices types, prepared from expensive (orange) or relatively low-priced (apple, grapefruit) fruits. Following the automated data mining and pre-treatment step, the suitability of the multivariate HPLC–MS metabolomic data for authentication, i.e., classification of fruit juice and adulteration detection, was assessed with the use of advanced chemometric tools (principal component analysis, PCA, and linear discrimination analysis, LDA). The LDA classification model, constructed and validated employing a highly variable samples set, was able to reliably detect 15% addition of apple or grapefruit juice to orange juice. In the final stage of this study, high performance liquid chromatography–quadrupole–quadrupole-time-of-flight mass spectrometry (HPLC–QqTOFMS) measurements were performed in order to obtain data for identification of pre-selected marker compounds using elemental formula calculation and online databases search.

APROVEITAMENTO DO BAGAÇO DE MAÇÃ NA ELABORAÇÃO DE BISCOITOS RICOS EM FIBRA ALIMENTAR

Estudou-se o aproveitamento do bagaço de maçã, originário da fabricação de suco, para produção de biscoitos ricos em fibras. Produziu-se farinha de bagaço de maçã, a qual foi caracterizada química, física e microbiologicamente. Elaborou-se então biscoitos, com diferentes níveis de substituição de farinha de trigo pela farinha de bagaço de maçã. Os produtos obtidos foram avaliados sensorialmente e tiveram sua composição quimica determinada. Os resultados da análise sensorial demonstraram que os biscoitos foram bem aceitos em todos os níveis de substituição (20, 30, 40 e 50%). As análises químicas, fisicas e microbiológicas da farinha demonstraram elevado teor de fibras alimentares (66,03%), qualidade microbiológica de acordo com a legislação brasileira e boa capacidade de retenção de água. A determinação da composição centesimal dos produtos confirmou o aumento no teor de fibras de acordo com o aumento na adição de farinhas de bagaço de maçã.

METHOD OF ADDING APPLE TO MILK FORMULAS

To the Editor: —Since publication of the paper on addition of apple to the diet of infants (Reithel, F. J., and Manville, I. A.: Advantages of Adding Apple to Milk Formulas,Am. J. Dis. Child. 56 :237 [Aug.] 1938) I have received inquiries as to where the apple powder may be obtained and how it is used. In regard to the first question, Appella apple powder can be obtained through dispensers of drugs. It is being distributed by the Frederick Stearns Company, of Detroit. The second question requires a more detailed answer. If the babies' formula is being built up from cow's milk, we use a good brand of evaporated milk, which is diluted to twice its volume with water containing 10 per cent apple powder. The water is prepared by placing 2 moderately heaped teaspoonfuls of apple powder in an 8 ounce (237 cc.) container. Water is added slowly,