Apple Jelly Research Articles

DEVELOPMENT AND PHYSICOCHEMICAL ANALYSIS OF WOOD APPLE JELLY CONTAINING IMMOBILIZED LACTOBACILLUS ACIDOPHILUS

People nowadays prefer functional food products that have health benefits beyond their nutritional benefits. Fruit-based products with additional benefits of probiotics are also gaining popularity worldwide. This study aimed to develop and evaluate the physicochemical characteristics and sensory properties of wood apple jelly infused with probiotic microbes. Firstly, different solvent extracts of wood apple pulp were tested for total phenol, flavonoid, and antioxidant activities. Wood apple pulp and sugar were used to prepare control jelly (WAJ). The experimental jelly (PWAJ) was prepared similarly with addition of immobilized L. acidophilus. The pH, titratable acidity, colour, texture, total phenol, flavonoid, total antioxidant capacity and sensory characteristics of WAJ and PWAJ were analysed using standard methods. The methanolic extract of wood apple pulp showed significantly (P<0.05) higher total phenol, flavonoid, DPPH radical scavenging activity and ferric reducing antioxidant as compared to acetone and aqueous extract. There was no significant difference in pH, titratable acidity, colour, texture, total phenol, flavonoid, DPPH radical scavenging activity, or ferric reducing antioxidant capacity between WAJ and PWAJ. The sensory quality of both the jellies was stable during the storage period of one month except for flavour which was significantly reduced after 15 days. The probiotic count in PWAJ was 7.18 log CFU at zero day and did not change significantly up to 15 days. In conclusion, wood apple is a promising source of antioxidants. Incorporating probiotic organisms in wood apple jelly was found to be acceptable and can be used as a functional food.

Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp.

Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp.

“Uprooted:” Anton Chekhov’s Influence on Frank O’Connor

Abstract Thus far perhaps the most acclaimed Irish practitioner of the short story, Frank O’Connor, attributes a lasting influence to Russian author Anton Chekhov when he considers the direction that the modern Irish short story was to take in the twentieth century. In The Lonely Voice: A Study of the Short Story (1963), O’Connor emphasized two particular themes in Chekhov’s short fiction that influenced his own stories: on the one hand, a preoccupation with loneliness; on the other, a belief that venial sin, or the adoption of a false personality, was “far more destructive” than mortal sin itself. In other writings, he expressed an interest in narrative technique and structure as he found them in Chekhov’s stories. The article explores O’Connor’s “Uprooted” from his collection Crab Apple Jelly (1944), a story about displaced intellectuals. My reading illustrates how the Irish writer was not only adopting Chekhov’s themes but was also experimenting with Chekhov’s character types and narrative techniques, particularly as found in the Russian author’s story “The Lady with the Dog.” At the same time, O’Connor developed a distinctly individual technique of his own within the Irish realist/naturalist short story tradition, making a lasting impact on the art of the modern Irish short story. Unlike his displaced Irish characters in “Uprooted,” he prefers to remain faithful to this tradition.

The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly. Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia. The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly. The total phenol content of the sample significantly increased with the addition of gums. The rheological properties showed that a sample containing 75% gum cordia was similar to control and had the highest apparent viscosity, loss moduli (G″), storage moduli (G′), and complex viscosity. Also, the sensorial properties showed that a sample containing 75% gum cordia had a high score in texture, taste, appearance, and overall acceptability. The results suggested that gum cordia as a polymer can be successfully employed for the formulation of jelly for improving technofunctional properties of jelly.

A Case of Lupus Vulgaris Diagnosed without Skin Biopsy

Lupus vulgaris is a variant of cutaneous tuberculosis in a previously sensitized individual that has a high degree of delayed-type hypersensitivity to tuberculin. Absolute criteria for the diagnosis of cutaneous tuberculosis is a positive M. tuberculosis culture on guinea pig or polymerase chain reaction (PCR) examination. We reported a case of lupus vulgaris in a 32 years old female. A diagnosis of lupus vulgaris was made by clinical manifestation, therapeutic trial, interferon-gamma release assay (IGRA) test, and other laboratory tests. The patient presented with an erythematous scaly plaque on the face and left hand. Diascopy test was positive, consistent with the “apple jelly” sign. Regression of lesion was observed after 1 month of therapy with anti-tuberculosis drugs. Culture, PCR, and histopathological examination were not established due to patient’s refusal. The patient was allergic to pyrazinamide and ethambutol, therefore she was initially treated with a daily dose of 450 mg Rifampicin, 300 mg isoniazid (INH), and 500 mg levofloxacin for 2 months and continued with maintenance phase, three times weekly of 450 mg Rifampicin and 450 mg INH until one year. Treatment provided a good result.
 
 Keywords: tuberculosis; lupus vulgaris; therapeutic trial

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

SummaryThe objective of this study was to analyse the influence of inulin with different degrees of polymerisation (DP values) and oligofructose preparation on physicochemical and rheological properties of apple jelly. It has been determined that both the addition of inulin (independently of DP) and oligofructose significantly modify the rheological and textural properties of the analysed desserts. Preparation with high DP results in increased moduli, preparation with moderate levels results in their decrease, while preparation with low DP levels initially decreases and then increases the values of both moduli. Similar tendencies are exhibited by the remaining parameters of rheological characteristics. Supplementation with inulin and oligofructose influences, but not as markedly, physicochemical properties. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the properties of jelly. In the majority of cases, the variability of the parameters, for which statistically significant differences have been determined, depended on the type and level of the additive, and this impact varied between individual preparation types. The study conducted has enabled the conclusion that inulin may pose an attractive ingredient in desserts with health‐promoting properties.

Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams.

The objective of this work was to optimize the formulation of apple jellies enriched with 3g/100g of dietary fibre and to compare them with commercial apple jams in terms of structural and organoleptic properties. With that aim, a fibre mix with one part of psyllium and three parts of other fibre variety (apple, bamboo or wheat) was added to apple jelly, and the rheological, mechanical and sensory properties, as well as colour and syneresis (water loss) of the samples at different storage times were studied, and compared to two commercial apple jams. Those properties did not suffer significant changes during 30days of cold storage, meaning that the product was stable. The reduction of psyllium proportion in the fibre mix (from 1:1 to 1:3) reduced the gumminess of the fibre enriched jellies, keeping the syneresis at 0g/100g. The jelly enriched with apple and psyllium fibre was the most similar to commercial apple jams in terms of rheological and mechanical properties. Consumers acceptability of fibre enriched jellies was higher than 72%, being the jelly enriched with bamboo and psyllium fibre the closest to a commercial apple jam, which was the consumer's favourite.

PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PROGRAM PKM UNTUK MENINGKATKAN KAPASITAS PRODUKSI PERMEN JELLY BUAH DAN JELLY SAYURAN DI KOTA MALANG

Candy is a snack that is loved by children and adolescents, because it tastes sweet, has a distinctive aroma and is affordable. Many types of candy both made from artificial ingredients and from natural ingredients. Specially soft and chewy jelly candy is much loved by young people.A businessman partner named Dian Falah Fitriyana, ST is located at Jl. Ikan Hiu II / 19 Tunjungsekar Village, Lowokwaru District, Malang City innovates by producing jelly candy from fruit raw materials (apple jelly candy and dragon fruit jelly candy) and made from vegetable raw materials (Moringa jelly candy and carrot jelly candy). As it is known that apples, dragon fruit and vegetable Moringa and carrots have many health benefits. Raw material for jelly candy is only taken from the juice and not added with preservatives.The purpose of the PKM program is to increase the production capacity of partner entrepreneurs and provide online marketing training, training and accounting assistance, so that partner entrepreneurs can make financial reports needed for a productive business.The problem of micro entrepreneurs in general is not being able to increase their production because of limited capital, which has the effect of not being able to add or replace their more modern production facilities. Marketing limitations and not doing financial records properly. The Community Partnership Program (PKM), which provides production support equipment and management improvements, will certainly increase production outputThe solutions offered by the PKM program to increase the production capacity of partner entrepreneurs are to provide juicers, sterilitators, sealers, digital scales, LPG ovens, containers, trays, containers. Meanwhile, to improve financial management and product marketing, the Team provides training and mentoring in accounting and marketing training. It is expected that partner entrepreneurs are able to make financial records (cash flow) and market their products through internet marketing.Partner entrepreneurs with the help of new equipment from the PKM program are targeting production to increase by 50% to 100%. This optimistic target is achieved due to juice, sterilitators, chopper machines, large ovens and more modern production facilities, entrepreneurs will be able to serve the demands of more consumers.The progress of PKM program activities has reached 70% of the target, but there are still activities to assist in making financial reporting and online marketing.

Effect of hydrocolloid and processing potentiality on water migration in apple jellies of Yinduqing cultivar

Numerous quality characteristics of food products are dependent on the microstructure and water status. In this study, LF-NMR and MRI techniques were applied for the evaluation of quality and water dynamics in apple jellies of Yinduqing cultivar during the course of 45 days storage. The present study investigated the impact of processing potentiality and formulation of hydrocolloid on water migration in jellies through non-destructive technique. The ingredients utilized in preparing the jelly were 500 mL juice, 400 g/kg sugar with 0, 2.0, 2.5 and 3.0% gelatin, respectively. Transverse relaxation time T2 exhibited three distinct water fractions (T21, T22, and T23) in the jelly samples during processing. Significant correlations were established between LF-NMR and physicochemical parameters. The macromolecular substance and gelatin influenced the water dynamics and caused a considerable variation in the T1 and T2 weighted MR images. Thus, the study revealed the feasibility of using non-destructive techniques in determining the dynamics of water within jelly products.

Jonathan Hutchinson--The Eponyms Physician.

Jonathan Hutchinson was born in Selby, England, in 1828. He is well known for the eponymous terms named after him and his catchy descriptive terms thatwere accurate andwell-remembered, for instance, the “apple jelly” for lupus vulgaris, the “screwdriver” for central incisor peg teeth, and the “ground glass” for cornea of congenital syphilis. He believed that illustrations were a necessary adjunct of clinical observations.He employed an artist to visit thewards andpaint pictures of skin lesions, and later he built amuseum for his collection of drawings, illustrations,andwaxmodels forpathologicalanddermatologicalconditions. Hutchinson was a surgeon, dermatologist, ophthalmologist, and pathologist. Of note, his interest in pathology was influenced by James Paget. His research on syphilis started after observing severe disease of the skull bones in a young man whose mother had had syphilis. After extensive research, his first book Syphilitic Diseases of Ears and Eye was published in 1863. He named syphilis “the great imitator” and described the triad of hereditary syphilis, which was later named “Hutchinson’s Triad.” The list of the eponymous terms named after Hutchinson is long. It includes Hutchinson sign, Hutchinson teeth, Hutchinson freckle, Hutchinson disease, Hutchinson mask, Hutchinson patch, Hutchinson angina, Hutchinson facies, Hutchinson pupil, Hutchinson summer prurigo, Hutchinson syndrome, HutchinsonWeber-Peutz syndrome, and Hutchinson-Gilford progeria. Hutchinson medical bibliography has almost 1200 items. He wrote every single word in the 11 volumes of Archives of Surgery, published between 1889 and 1900. He also published 4 volumes of Lectures in Clinical Surgery; the first volume had 20 chapters on dermatology. Hutchinsonhadpeculiar ideas.Hebelieved that leprosywas caused byeatingbadlycured fish.HetraveledtoNorway,Egypt, theMiddleEast, and India togathermaterials in supportofhishypothesis.AlthoughHansen had discovered the leprosy bacillus in 1874, Hutchinson published his last book On Leprosy and Fish Eating in 1906 justifying his beliefs. He also believed that alopecia areatawas amodified ringworm, or a sequela of ringworm, even though all his microscopic examinations were negative for fungal infection. Although hewas opposedwomen to entering themedical profession, he lovedhiswifewithdeepaffection and wrote letters to her almost daily in periods of separation. He saw the person who had the disease first; thus, he would label new disease conditions with the patient’s name. Examples are Mabey malady, Penmann disease, Mortimer malady, and Branford legs. Hutchinson died in Haslemere, Surrey, England in 1913. On his tombstone was inscribed “A Man of Hope and Forward Looking Mind.” Hutchinson’scontributions tomedicineandthefieldofdermatologycontinue tomake an important impact on the recognition and diagnosis of disease.

VALUE ADDED PRODUCTS FROM CASHEW APPLE

Cashew apples are an important by-product of the cashew nut industry. Very few people know that the 573,000 MT of cashew apples are thrown away after taking the nuts is far more nutritious than many fruits, and would fetch more money than nuts if they are potentially utilized by processing them into value enhanced products like cashew apple juice, cashew apple jelly and cashew apple jam using osmotic dehydration. This piece of work delivers health obvious benefits to the society, economic potential for farmers, entrepreneurs and consumers to meet the growing global demand, retain market share and stay ahead of the rapidly emerging competition in the world market.

Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh

This paper deals with the study of protein in Jams, Jellies and Juices of different brands available in the market of Bangladesh. Fruits and fruits products are occupying a larger proportion of daily food item of modern civilized nation certainly due to their great food values. Jams, Jellies and Juices also have good food values as these are made from fruit water and sugar. The present study shows that the investigated result of Protein was found in a range of 0.04%-0.79% in jams. The highest protein content (0.79%) was found in Best food orange marmalade Jam and the lowest (0.04%) was found in Nur Apple Jam. Most of the Jellies contain small amount of protein. Protein was found in a range of 0.02% -0.06% in the present investigated Jellies. Protein is absent in Pran Apple Jelly. Protein content of juices was found in a range of 0.0% to 0.03%. The highest protein content (0.03%) was found in Pran Premium mango Juice and the lowest (0.01%) was found in Acme Premium mango Juice and Starship (Mango) Juice. Protein is absent in other four brands. Most of the people like fruits very much but in some cases a few of them don't like that of unknown cause. In that case Jam, Jelly and Juice are only the alternative source of protein in lieu of fruits. In this paper percentage of protein was determined by using biochemical methods.

Scar Reactivation in a Postpartum Woman

A 33-year-old womanwas referred by her primary health care provider for increasing prominence of facial scars. The scars were sustained during a bicycle accident at age 5 years and were minimally appreciable until 10 weeks after the delivery of her third child. At that time, the patient noted the sudden development of linear pink, thin plaques within the scar sites. The lesions developed a deeper red to reddish yellow color over the next 2 months, and she was referred to the dermatology department (Figure 1). Dermoscopy revealed an “apple jelly” appearance to the lesions. Previous treatments included topical corticosteroids, with minimal improvement. Her medical and obstetric history, which included 2 prior pregnancies, was unremarkable. Two 3-mm punch biopsy specimens were obtained from the lesions for hematoxylin-eosin staining. What is your diagnosis?

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 o C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

A Novel Visual Clue for the Diagnosis of Hypertrophic Lichen Planus

D ERMATOLOGY HAS AN ILLUSTRIOUS HISTORY of formulating visual clues to facilitate diagnosis of oft-confused conditions. From the opulent (“crown-of-jewels”) to the mundane (“apple jelly”), dermatologists haveconsistentlydrawninspirationfromthephysicalworld when classifying disease. We intend to add to this literature by submitting a novel visual clue to aid in the diagnosis of hypertrophic lichen planus. Given a causal linkage with the hepatitis C virus and recentcasereportsofmalignant transformation,hypertrophic lichen planus requires astute and careful consideration. The condition is marked by firm, elevated, hyperkeratotic, red-brown to purple-gray plaques with chalky-white scale and follicular accentuation that imparts a geologic appearance to affected skin (Figure1). Lesions thus bear a striking resemblance to the extrusive (or rapidly cooled) variants of igneous rock (Figure 2), characterized by a fine-grained (or aphanitic) texture with the occasional vesicular (pocked)surfaceandvariablecolors fromdarkpink to gray-black. The igneous rock sign has been a useful adjunct in several cases (Figure3) tohelpdifferentiatehypertrophic lichen planus from other members of the papulosquamous differential, and we hope that it becomes a valued visual clue in the armamentarium against dermatologic disease.

Destructive facial T‐cell lymphoma: the difficulty in diagnosis of pyoderma‐like processes

Destructive facial T‐cell lymphoma: the difficulty in diagnosis of pyoderma‐like processes

Açúcar mascavo em geleiadas de maçã

O trabalho objetivou elaborar geleiadas de maçã utilizando açúcar mascavo. As geleiadas foram elaboradas com polpa de maçã, água, suco de limão, pectina e 20, 35, 50 e 65% de açúcar mascavo em relação à quantidade de polpa. Verificou-se o rendimento, custo, e a preferência do consumidor pelas diferentes formulações. As geleiadas mais preferidas foram reelaboradas e determinaram-se as características físicas, químicas e microbiológicas, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Os resultados permitiram concluir que as geleiadas elaboradas com 35, 50 e 65% de açúcar mascavo foram igualmente preferidas pelos consumidores, superando aquela com 20%; considerando o custo e o rendimento, verificou-se que a geleiada com 65% de açúcar mascavo apresentou vantagem sobre as demais; a estabilidade desses produtos foi superior a três meses; e existiram diferenças físicas e químicas significativas entre as formulações.

LITERATURE ABSTRACTS: GENERAL PRINCIPLES

Texture Degradation Kinetics of Gels Made from Pacific Whiting Surimi. The Geometry of Drop Distortion. Biophysical Basis of Pale, Soft, Exudative (PSE) Pork and Poultry Muscle: A Review. The Geometry of Drop Distortion. Biophysical Basis of Pale, Soft, Exudative (PSE) Pork and Poultry Muscle: A Review. Conformational and Rheological Dynamics of Semiflexible Macromolecules Undergoing Shear Flow: A Nonequilibium Brownian Dynamics Study. Rheology of Full‐fat and Lo‐fat Cheddar Cheeses as Related to Type of Fat Mimetic. Factors Affecting Viscosity of Slurries of Oat Groat Flours. Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough. K. Effects of Granular Structure on the Pasting Behaviors of Starches. of Gliadin‐Rich Subfractions of Glenlea Wheat on the Mixing Characteristics of Wheat Flour. Water Distribution in Frozen Lean Wheat Doughs. J. Puncture and Stress Relaxation Behavior of Blackgram (Phaseoh rnunggo) Flour‐Based Papad Dough. Rheological Characterization of Kappa‐carrageenan Milk Gels. Effects of Concentration and Temperature on the Ftheology of Concentrated Milk. Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage. Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch. New Method to Determine Wall Shear Stress Distribution. Measurement of Extrusion Effects by Viscosity Profile Using the Rapid Visco Analyser. Measure of Fracture Toughness of Bread Crumb Factors Affecting the Visco‐Amylograph and Rapid Visco‐Analyzer Evaluation of the Impact of Annealing on Starch Pasting Properties. Comparison of the Brabender Viskograph and the Rapid Visco Analyser. 1. Statistical Evaluation of the Pasting Profile. Prediction of the Compressive Deformabilities of Multilayered Gels and Texturized Fruit, Glued Together by Three Different Adhesion Techniques. Spectrum Analysis of Mixing Power Curves for Neural Network Prediction of Dough Rheological Properties. Peach Firmness Determination Using Two Different Nondestructive Vibrational Sensing Instruments. Mass and Drop‐Height Influence on Kiwifruit Firmness by Impact Force. Bruising on Blush and Non‐Blush Sides in Apple‐to‐Apple Impact. Thin Film Rheology and Tribology of Chocolate. Measuring Texture of Crackers with a Multiple‐point Sheet Sensor. K. Comparison of Work Input Requirement on Laboratory‐Scale and Industrial‐Scale Mechanical Dough Development Mixers. and Color Retention in Blanched Green Beans and Green Bell Pepper (Res. Note). Flavor Quality and Texture of Modified Fatty Acid High Monoene, Low Saturate Butter. Changes in Viscosity Properties of Potato Starch During Growth. The Influence of High Intensity Ultrasound Baths on Aspects of Beef Tenderness. Oxidative Stability, Cooking Yield and Texture of Pork Treated with a Low‐Sodium Salt. Changes in the Perceived Textural Properties of Cheddar Cheese During Maturation. Textural and Viscoelastic Changes of Canned Biscuit Dough During Microwave and Conventional Baking. Processing Parameter Effects on Textural Characteristics of Reduced Fat Pork Sausage. Irreversible Shear Thinning and Thickening of Tomato Juice. Study of Prestorage Heat Treatment Effect on Apple Texture: Destructive and Nondestructive Measurements. Effect of Oil Droplets on Brittleness of O/W Emulsion Gel. Studies on Development of Reduced Sugar Apple Jelly. Approaches to Translation Problems of Sensory Decriptors. Sensory Profile Description of Mozzarella Cheese and Its Relationship with Consumer Preference.

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Development of the Apple Jelly (Natural High Zinc Sweet Jelly) for Zinc Deficiency to the Children

Development of the Apple Jelly (Natural High Zinc Sweet Jelly) for Zinc Deficiency to the Children