Physicochemical and Sensory Analysis of Apple Cream Fillings for Use in the Pastry Industry
The sensory and physicochemical properties of three different recipes for apple cream filling were investigated, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate dried apple cubes (AP1, 48% and AP2, 38% <i>w/w</i>, respectively...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/15/8386 |
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| Summary: | The sensory and physicochemical properties of three different recipes for apple cream filling were investigated, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate dried apple cubes (AP1, 48% and AP2, 38% <i>w/w</i>, respectively), while the third recipe (PD) features a cube-free formulation with higher quantities of sugar, potato starch, xanthan gum, dextrose, cinnamon and malic acid. The study evaluated the impact of ingredient composition and processing techniques on sensory attributes. The results indicate that AP1 and AP2 resulted in higher moisture, ash and fiber content but lower viscosity, pH values and emulsion stability compared to PD. All samples exhibited pseudoplastic behavior. The AP2 sample exhibited the most hydrophilic behavior. FT-IR spectra have shown three main peaks, i.e., O-H (3300–3320 cm<sup>−1</sup>), C=O (1640–1730 cm<sup>−1</sup>) and C-O (1025–1030 cm<sup>−1</sup>) stretching vibrations. AP1 and AP2 significantly enhanced hardness and cohesion, providing a more engaging sensory experience. PD offers a smoother, creamier texture with lower inhomogeneity compared to AP1 and AP2 samples, making it ideal for consumers who prefer a uniform mouthfeel. This research demonstrates the critical role of formulation choices in tailoring sensory and physicochemical properties of apple cream fillings to meet diverse consumer preferences. |
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| ISSN: | 2076-3417 |