# Physicochemical and Sensory Analysis of Apple Cream Fillings for Use in the Pastry Industry
## 3 Results & Discussion
The lower springiness in AP1 (52.53%) suggests that this sample is less elastic and does not return to its original shape as effectively. This may be due to the specific distribution or hydration of the apple cubes in AP1, which could reduce the overall elasticity of the product [15; 19]. Chewiness and gumminess are key textural attributes that differentiate the apple cream filling samples. Chewiness reflects the energy required to chew a product until it is ready to swallow and is typically higher in firmer, textured samples like PD. The presence of apple cubes in formulations such as AP1 and AP2 enhances chewiness by adding a level of resistance and bite that requires more effort to break down, creating a more engaging mouthfeel. The presence of apple cubes in AP1 and AP2 adds resistance and bite to the structure, while the smooth, uniform texture of PD requires less energy to chew, making it easier to consume [15]. Gumminess measures the energy needed to disintegrate a semisolid food into a swallowable state, and is more pronounced in smooth, cohesive samples, such as PD. With its creamy and uniform texture, PD lacks the structural inclusions found in AP1 and AP2, resulting in a product that spreads easily and requires less effort to disintegrate, making it easier to swallow [19]. The high amounts of PD in AP1 (52%) and AP2 (62%) lead to similar values, although the fact that the presence of apple cubes adds resistance to the structure [16]. Together, these attributes highlight how ingredient inclusions and formulation choices can significantly impact the sensory and textural profiles of apple cream fillings, catering to diverse consumer preferences. Sucrose, a common disaccharide in fine sugar, exhibits a characteristic peak in its Fourier Transform Infrared (FTIR) spectrum of around 1056-1061 cm\({}^{-1}\) according to the literature [39]. Potato starch presents the following functional groups according to literature [40; 41]: -OH and C-H stretching vibrations (methylene linkages) in the starch molecules at 3523 and 2927 cm\({}^{-1}\), respectively, C-O bending vibrations associated with OH groups at 1645 cm\({}^{-1}\), -C-H symmetric vibrations between 1381 and 1437 cm\({}^{-1}\), C-O-C asymmetric stretching vibrations at 1157 cm\({}^{-1}\), C-O stretching vibrations at 993 and 1082 cm\({}^{-1}\), C-O-C ring vibration of carbohydrate at 763, 858 and 929 cm\({}^{-1}\) and O=C=O at 2358 cm\({}^{-1}\). The FT-IR spectra of xanthan gum showed absorption peaks at 3443 cm\({}^{-1}\) due to O-H stretching vibrations, as well as symmetric and asymmetric stretching vibrations of the C-H group at 2900 cm\({}^{-1}\). The peak at 1730 cm\({}^{-1}\) appeared due to the stretching vibrations of C=O. The peaks at 1624 cm\({}^{-1}\) and 1414 cm\({}^{-1}\) were caused by the asymmetrical and symmetrical vibrations of COO\({}^{-}\) groups and finally the peak at 1055 cm\({}^{-1}\) has shown the C\({}_{6}\)-OH bending vibrations [42]. The characteristic peaks of cinnamon according to the literature [43] are related to the carbonyl group (C=O) stretching between 1626 and 1679 cm\({}^{-1}\), which are characteristic of cinnamaldehyde and other aldehydes found in high levels in cinnamon. Moreover, the C=C stretching bond of the aromatic ring, observed at 1573 cm\({}^{-1}\) is associated with eugenol, while peaks related to aromatic C-H and -OH bonds are found at 2920 and 3300 cm\({}^{-1}\), respectively. The FTIR spectrum of malic acid, a dicarboxylic acid, shows characteristic peaks associated with its functional groups: carboxylic acid and hydroxyl groups. Specifically, the main C=O stretching vibration appears around 1690-1760 cm\({}^{-1}\), and the COO\({}^{-}\) asymmetric and symmetric stretching vibrationsare observed at 1540-1650 and 1360-1450 cm\({}^{-1}\), respectively. Additionally, broad bands in the 3200-3645 and 2500-3300 cm\({}^{-1}\) range indicate O-H stretching due to hydrogen bonding between water and the hydroxyl and carboxylic groups, respectively.