## 3 Results and Discussion
### Texture Determination  
After analyzing the textural parameters of the pures, we noticed a significant difference regarding the adhesiveness and firmness between unsterilized and sterilized products, while cohesiveness and deformation at hardness parameters suffered insignificant modifications. Firmness was determined as the maximum penetration force registered for the first cycle. It was found that the firmness values of the pures obtained from the Champion and Juliana apple varieties before sterilization were the highest, having values of 2.46 N and 2.78 N, respectively. After sterilization, the puree containing the Champion apple variety registered a firmness of 3.5 N, while that containing the Juliana apple variety registered a value of 2.07 N. On the opposite side were the Domnese varieties and Parmen Clone (Table 7). These results are due to the content of pectin in apples, which creates firm gels. Since some apple varieties contain lower levels of pectin compared to others, it induces a weaker texture of the puree samples. Adhesiveness represents the work required to pull the probe away from the sample. Before sterilization, the highest adhesiveness was observed in the pures obtained from \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Puree Sample**} & \multicolumn{3}{c}{**Unsterilized Product Color**} & \multicolumn{3}{c}{**Sterilized Product Color**} \\ \cline{2-7}  & **L*** & **a*** & **b*** & **L*** & **a*** & **b*** \\ \hline
1 & 46.03 \(\pm\) 0.74 a & 20.25 \(\pm\) 1.9 a & 20.74 \(\pm\) 1.81 a & 31.77 \(\pm\) 1.19 b & 12.64 \(\pm\) 0.29 cde & 16.15 \(\pm\) 0.3 de \\
2 & 43.56 \(\pm\) 1.74 a & 21.2 \(\pm\) 3.01 a & 19.72 \(\pm\) 0.75 a & 38.31 \(\pm\) 0.18 ab & 12.79 \(\pm\) 0.09 cd & 15.64 \(\pm\) 0.08 ef \\
3 & 40.36 \(\pm\) 0.38 ab & 15.21 \(\pm\) 0.52 c & 21.71 \(\pm\) 1.44 a & 38.26 \(\pm\) 0.33 ab & 12.4 \(\pm\) 0.52 cde & 18.07 \(\pm\) 0.34 b \\
4 & 43.24 \(\pm\) 0.56 a & 16.14 \(\pm\) 0.71 bcd & 19.82 \(\pm\) 0.52 a & 43.04 \(\pm\) 3.88 a & 14.07 \(\pm\) 0.15 b & 17.33 \(\pm\) 0.29 c \\
5 & 42.76 \(\pm\) 0.61 a & 15.18 \(\pm\) 0.59 cd & 20.16 \(\pm\) 0.18 a & 40.97 \(\pm\) 0.19 ab & 12.25 \(\pm\) 0.11 de & 18.09 \(\pm\) 0.3 b \\
6 & 38.85 \(\pm\) 0.59 ab & 15.33 \(\pm\) 0.78 cd & 17.77 \(\pm\) 0.75 a & 38.26 \(\pm\) 2.11 ab & 11.51 \(\pm\) 0.4 f & 14.26 \(\pm\) 0.21 s \\
7 & 32.72 \(\pm\) 1.27 b & 15.18 \(\pm\) 0.78 cd & 16.1 \(\pm\) 0.83 a & 31.71 \(\pm\) 0.16 ab & 12.99 \(\pm\) 0.21 c & 16.47 \(\pm\) 0.31 d \\
8 & 36.88 \(\pm\) 0.79 ab & 14.33 \(\pm\) 0.73 d & 14.42 \(\pm\) 0.42 a & 35.66 \(\pm\) 0.12 ab & 12.01 \(\pm\) 0.16 ef & 15.38 \(\pm\) 0.26 f \\
9 & 42.42 \(\pm\) 2.13 b & 19.02 \(\pm\) 1.27 ab & 21.41 \(\pm\) 0.55 a & 42.35 \(\pm\) 0.8 a & 14.9 \(\pm\) 0.3 a & 20.98 \(\pm\) 0.36 a \\
10 & 36.58 \(\pm\) 0.69 ab & 18.1 \(\pm\) 1.73 ab & 17.3 \(\pm\) 1.67 a & 38.06 \(\pm\) 0.25 ab & 13.67 \(\pm\) 0.09 b & 15.98 \(\pm\) 0.41 def \\ \hline \hline \end{tabular}  
* L* (brightness) represents how dark the sample is, ranging from 0 (black) to 100 (white); a* represents the color variation from green (–) to red (+); b* represents the color variation from blue (–) to yellow (+); e–mean values in columns indicated with various letters are significantly different. Puree sample column represents the apple variety used in order to obtain the puree: 1—Champion, 2—Elstar, 3—Baujade, 4—Grimmes Golden, 5—Granny Smith, 6—Fatul, 7—[PERSON], 8—[PERSON], 9—[PERSON], 10—[PERSON].  
\end{table} 
Table 6: Effect of thermal treatment on color. the Champion and Parmen Clone apple varieties, with values of 1.85 mJ and 2.3 mJ, while the Elstar apple variety had a much lower value of 0.35 mJ. After the sterilization process, the highest value remained for the same purees obtained from the Champion and Parmen Clone apple varieties, with 8.1 mJ and 5 mJ. This variation in adhesiveness is due to the variation in the moisture of the samples. Adhesiveness and firmness are the main parameters for baby foods [55,56].