# Physicochemical and Sensory Analysis of Apple Cream Fillings for Use in the Pastry Industry
## 3 Results & Discussion
study [6] showed that texture and flavor were key drivers of consumer preference, which aligns with this paper's findings that AP1 and AP2 scored higher in crunchiness (4.37-4.59 on a 1-7 scale) and overall enjoyment (5.52 on a 1-7 scale). All studies allow a direct comparison with the present results, as they use a 1-7 scale. When comparing AP1 and AP2 with PD, it seems that apple cubes increased inhomogeneity and crunchiness. They create a more dynamic sensory experience by adding crunchiness and a burst of natural apple flavor. PD indicates better uniformity compared to apple cube samples. According to texture analysis, apple cube samples presented higher hardness and cohesion values compared to PD that added structural integrity and resistance to deformation. The smooth and uniform texture of PD, made primarily from powdered ingredients, results in a soft product that requires less force to deform. Apple cube samples are slightly more acidic than PD owing to the presence of malic acid and with a higher moisture content (near 70%) due to the natural water contained in the cubes. Higher ash content and lower volatile compounds appear in AP2 compared to AP1 and PD, due to the presence of natural minerals in apple tissue, potato starch and cinnamon. The high volatile content across all samples indicates that most of the material is of organic origin. The higher fiber content and titratable acidity in apple cube samples came from the dietary fiber, especially the pectin and cellulose of the cubes and potato starch and from the presence of malic acid and polysaccharides with acidic functional groups such as pectin and xanthan gum, respectively. The apple cube samples exhibited a bright yellowish appearance with intense chroma while the PD sample showed a more orange-red hue, which may be due to the influence of ingredients such as cinnamon or potato starch. The three samples are all pseudoplastic liquids with PD exhibiting the highest viscosity values due to the increased amounts of potato starch, glucose and xanthan gum, which are shear thinning fluids. AP2 emerges as the optimal formulation for commercial applications, effectively balancing sensory appeal with physicochemical stability. Its inclusion of 38% dried apple cubes delivers a dynamic texture, scoring highly in consistency and elasticity while maintaining a visually appealing, vibrant color. The formulation's hydrophilic nature (contact angles <30\({}^{\circ}\)) ensures excellent water affinity, enhancing emulsion stability and shelf life, while its pseudoplastic behavior guarantees ease of processing. Unlike AP1, which has a higher cube content (48%) and slightly weaker cohesion, or PD, which lacks textural complexity despite its smoothness, AP2 strikes the perfect middle ground. It retains the desirable crunch and flavor from apple cubes and cinnamon while avoiding the excessive structural looseness of AP1 or the overly uniform mouthfeel of PD. This makes AP2 the best choice for pastry applications, catering to consumers who seek both engaging textures and reliable product performance. These findings offer valuable guidance for tailoring apple cream filling formulations to meet diverse consumer demands. Future research could explore the impact of additional flavor variations, alternative processing techniques, and extended shelf-life assessments to further refine these formulations for commercial success.