added. Apples were baked at 400° F. in covered dishes without added 

 water (83). Internal temperatures of one apple in each dish and oven 

 temperatures were taken by means of iron-constantan thermocouples 

 attached to an automatic recording potentiometer. Baking pro- 

 cedures differed slightly in the 2 years. The first year, after an internal 

 temperature of 212° F. (100° C.) was reached, apples were removed 

 from the oven and allowed to remain covered while cooling. The 

 second year, after the same internal temperature was reached, baking 

 was continued for 5 minutes to compensate for rapid heat loss due to 

 cooling uncovered. 



Palatability evaluation 



The palatability of apples, raw, baked, and made into sauce, was 

 evaluated by a panel composed of five persons experienced in judging 

 apple quality. In three replications of the experiment the panel 

 rated the following characteristics for raw apples, sauce, and baked 

 apples: Natural flavor, absence of off-flavor, sweetness, tartness, 

 texture of flesh, and general acceptability. In addition, scores were 

 obtained for the following: Color of skin, color of flesh, and texture of 

 skin of raw apples; wholeness, translucency of flesh, and texture of 

 skin of baked apples; color, translucency, and consistency of apple- 

 sauce. The judging records used by the panel are shown on pages 

 10, 11, and 12. 



Most of the quality factors under consideration were rated on a 

 numerical scale of 1 to 5, in which 5 represented the highest score. 

 For the characteristics of sweetness, tartness, texture of flesh, and for 

 applesauce consistency, a scale of 1 to 9 was used, in which 5 was the 

 optimum score. 



Linespread measurements 



The consistency of applesauce was measured objectively by the 

 method of linespread reported by Grawemeyer and Pfund (15). 

 Freshly made sauces were cooled to room temperature and linespread 

 was measured graphically on duplicate portions of the sauce. 



For measuring the spread of cooked sauces, a diagram of concentric 

 rings, one-eighth of an inch apart, was placed under a piece of plate 

 glass on a surface checked for evenness with a spirit level. A metal 

 band, 1% inches deep and 2 inches in diameter, was first placed on 

 the glass directly over the smallest ring. The cooked sauce was 

 piled into the metal band, leveled off with a straight-edge spatula, 

 and the band carefully removed. The sauce was allowed to spread 

 for 2 minutes, then readings for distance of flow were made at each of 

 four radii. If the sauce spread four-eighths of an inch at one radius, 

 4 was recorded as the distance of flow at that point. Readings at 

 the four radii were averaged to obtain the linespread of the sauce. 



Determination of yields of prepared raw apple and 

 applesauce 



Trimming losses and yield of prepared raw apple were determined 

 as the percentage of the apples as purchased. Cooked apples for sauce 

 were sieved by using 75 turns in a household food mill. Weights 



