Introduction:
Apples were domesticated in prehistoric times and are native to Eurasia. They are a kind of fruit known as the pome, which is Latin for fruit. The flesh of a pome fruit is the enlarged tip of the flower stem. The remains of the flower project from the bottom of the fruit, and the few small seeds are protected in a tough-wall core. After harvest, apples typically turn their starch into sugar.
Apples are an excellent source of phenolic antioxidant compounds and vitamin C. Their primary flavors are characteristic to esters and contain an indigestible slightly sweet sugar alcohol. Apples have approximately a quarter of their volume air and contribute to the overall mealiness of of an overripe apple. As the apple breaks down the cell walls soften and the cell interiors dry out. As apples are cooked the air cells expand and the skin cells are split unless a strip is removed to release pressure. Apples are also a good source of cell wall pectins that contribute to a thick satisfying consistency when cooked into applesauce.
Cinnamon, a spice commonly paired with apples is one of the first spices to reach the Mediterranean. The ancient Egyptians also used it in embalming and it is mentioned repeatedly in the Old Testament. Cinnamon can either be light brown in color, papery and brittle, coiled in a single spiral, and has a mild sweet flavor, or thick and hard, coiled in a double spiral, and has a bitter and harsh flavor. This recipe will use the lighter colored cinnamon to give the apple sauce a sweetened flavor.
This recipe will also demonstrate the chemical reaction of caramelization. Caramelization is a browning reaction that occurs when sugar caramelizes. The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
The purpose of this recipe is to demonstrate the process of the caramelization of apples and to show the effects flavor when spices are added.
Apples were domesticated in prehistoric times and are native to Eurasia. They are a kind of fruit known as the pome, which is Latin for fruit. The flesh of a pome fruit is the enlarged tip of the flower stem. The remains of the flower project from the bottom of the fruit, and the few small seeds are protected in a tough-wall core. After harvest, apples typically turn their starch into sugar.
Apples are an excellent source of phenolic antioxidant compounds and vitamin C. Their primary flavors are characteristic to esters and contain an indigestible slightly sweet sugar alcohol. Apples have approximately a quarter of their volume air and contribute to the overall mealiness of of an overripe apple. As the apple breaks down the cell walls soften and the cell interiors dry out. As apples are cooked the air cells expand and the skin cells are split unless a strip is removed to release pressure. Apples are also a good source of cell wall pectins that contribute to a thick satisfying consistency when cooked into applesauce.
Cinnamon, a spice commonly paired with apples is one of the first spices to reach the Mediterranean. The ancient Egyptians also used it in embalming and it is mentioned repeatedly in the Old Testament. Cinnamon can either be light brown in color, papery and brittle, coiled in a single spiral, and has a mild sweet flavor, or thick and hard, coiled in a double spiral, and has a bitter and harsh flavor. This recipe will use the lighter colored cinnamon to give the apple sauce a sweetened flavor.
This recipe will also demonstrate the chemical reaction of caramelization. Caramelization is a browning reaction that occurs when sugar caramelizes. The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
The purpose of this recipe is to demonstrate the process of the caramelization of apples and to show the effects flavor when spices are added.
Materials:
Methods:
1. Combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
3. Allow to cool, then mash with a potato masher.
1. Combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
3. Allow to cool, then mash with a potato masher.
Results:
1. Combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
1. Combine apples, water, sugar, and cinnamon.
3. Allow to cool, then mash with a potato masher.
Discussion:
The purpose of this recipe was to demonstrate the cooking of apples and to show the effect that spices have on flavor. The cell walls of the apples successfully broke down to release pectin to create a sweetened flavor for the applesauce. The cinnamon added to the apples also gave the applesauce a rich aroma and an even sweeter taste. The cinnamon is a highly concentrated spice and by itself tastes very bitter, although when added to apples in a small amount it significantly increases the flavor. The apples also successfully underwent caramelization. The sugars broke down to create an even sweeter byproduct. Overall this recipe created a delicious side dish. The apples had much more flavor compared to store-bought applesauce. It was very simple to make and produced a relatively large amount. I would definitely create this recipe again. In the future I would experiment with different pome fruits such as pears to compare different flavors and textures. It would also be interesting to experiment with different types of apples such as cider, dessert, or cooking apples to determine which one cooks into the most flavorful applesauce.
The purpose of this recipe was to demonstrate the cooking of apples and to show the effect that spices have on flavor. The cell walls of the apples successfully broke down to release pectin to create a sweetened flavor for the applesauce. The cinnamon added to the apples also gave the applesauce a rich aroma and an even sweeter taste. The cinnamon is a highly concentrated spice and by itself tastes very bitter, although when added to apples in a small amount it significantly increases the flavor. The apples also successfully underwent caramelization. The sugars broke down to create an even sweeter byproduct. Overall this recipe created a delicious side dish. The apples had much more flavor compared to store-bought applesauce. It was very simple to make and produced a relatively large amount. I would definitely create this recipe again. In the future I would experiment with different pome fruits such as pears to compare different flavors and textures. It would also be interesting to experiment with different types of apples such as cider, dessert, or cooking apples to determine which one cooks into the most flavorful applesauce.
Citation:
"Sarah's Applesauce Recipe - Allrecipes.com." Allrecipes.com - the Top Web Site for Recipes, Food and Cooking Tips. Web. 17 Jan. 2011. <http://allrecipes.com//Recipe/sarahs-applesauce/Detail.aspx>.
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