“An apple a day keeps the doctor away!” – is the most common phrase that rings in our ears whenever we to fall sick. But then, most people crib at the sight of this juicy fruit, although apple juice nutrition is a well-known fact. No worries! One can actually consume apple juice which is not only tasty but also a healthy drink. So, have you ever wondered how come the apple juice you drink is so clear, less tangy and more sweet? Well the answer lies in the processing of the apples! Now let me ask you – Have you tasted the product that is obtained directly by macerating the apples? Now, that is called apple cider!
Difference Between Apple Cider and Apple Juice
What is the difference between apple juice and apple cider? Apple juice is a processed juice that is obtained by pressing and crushing the apples and filtering the juice off the pectin and starch content. The juice is filtrated and pasteurized to give a clearer and transparent look. Whereas, apple cider is the unprocessed form of apple juice which has high levels of potassium, iron and pectin. Usually, apple cider is a popular beverage on Halloween and thanksgiving.
So, how is apple cider made? It is simple!
1. Take some fresh picked apples. Cut them into pieces and mash them in a blender until an applesauce like consistency is obtained.
2. Cover the mash with a wet muslin cloth and place in wooden racks that are exposed to hydraulic press.
3. Add some cinnamon or nutmeg to the freshly prepared apple cider to spice up the drink.
4. Store the unsaturated juice obtained, in clean glass bottles and refrigerate.
Apple cider does not contain any sugar or flavor. But when storing it, potassium sorbate is added to inhibit fermentation of the cider. Refrigeration stalls the fermenting to an extent. But if you want to serve apple cider as a hard drink, then it is best to ferment it. This is because, after complete fermentation of the unpasteurized apple cider, all the sugars contained in it are converted to alcohol. However, unpasteurized cider if not prepared hygienically, can prove perilous to health, as it may contain bacteria such as E. Coli and salmonella. Hence, it is important that the hard cider is pasteurized before use. Pasteurization can be done by heating the freshly prepared cider up to 160 oF-185 oF. A lot of froth is formed when boiling. Remove the foam and refrigerate the apple cider in a glass freezer container. Usually, the apple cider which is less fermented is referred to as the sweet cider and the one which is completely fermented is referred to as the hard cider (a popular hard drink).
Now coming to apple juice, it is a commercial favorite unlike apple cider. Due to its clearer and attractive look, it is loved by children too. There are two kinds of apple juice; cloud and clear. The clear one is devoid of the starch and food thickeners pectin content and hence, the cloudy apple drink is suggested to be healthier due to the higher content of antioxidants in it. However, both contain phytonutrients and flavonoids that are responsible for reducing the risk of respiratory diseases. It has also been proven that the phytonutrients of apple juice aids in oxidation of bad cholesterol thereby preventing cardiovascular afflictions. Apple juice benefits are many. Apart from its antioxidant properties, it is also an instant energy drink with no fat content. So, next time when you are eating a hamburger, have a glass of apple juice along with it. Apple juice for constipation is also considered to be a good remedy.
Apple juice is a commercial success. It is readily available at any store and is also loved by children. But apple cider is the healthier drink, as freshly prepared cider is the healthiest form of apple juice containing natural sugar and no added flavors. Only care that needs to be taken for apple cider food additives is hygiene during preparation of apple cider. Otherwise, both drinks are healthy and can be used to make yummy cocktails and mocktails. A tough take though, freshly prepared apple cider definitely surpasses the commercially prepared apple juice that is available in the market, in terms of health.
Showing posts with label food thickeners. Show all posts
Showing posts with label food thickeners. Show all posts
Thursday, May 3, 2012
Tuesday, May 1, 2012
How to Cook Gluten-Free With Xanthan Gum and Guar Gum?
Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It’s made by fermenting corn sugar with a microbial called “Xanthomonas campestris.” It’s used extensively in the food industry to make products thicker and it’s a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.
Guar Gum
Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. According to Bob’s Red Mill Guar Gum product literature ” food thickeners Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.
General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
a. Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
b. Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
c. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
Note- For best results follow recipe recommendations when using food additives xanthan gum or guar gum.
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It’s made by fermenting corn sugar with a microbial called “Xanthomonas campestris.” It’s used extensively in the food industry to make products thicker and it’s a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.
Guar Gum
Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. According to Bob’s Red Mill Guar Gum product literature ” food thickeners Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.
General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
a. Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
b. Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
c. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
Note- For best results follow recipe recommendations when using food additives xanthan gum or guar gum.
Thursday, April 19, 2012
What Is the Difference Between Xanthan Gum and Guar Gum?
Xanthan gum and guar gum are two ingredients often used in cooking and baking as a way to hold together wet and dry ingredients to form a more solid mixture, especially for dough or batter. These gums are often used by people who are allergic or otherwise intolerant to gluten, a protein found in grains. Gluten is often the main binding and thickening ingredient in carbohydrate bases, such as breads, crusts, pastas, and baked desserts. While xanthan and guar gums serve a similar purpose, they differ in many areas including ingredients, texture, and cost.
While both xanthan or guar gums can be substituted for gluten products in recipes, xanthan tends to produce a texture that is more similar to gluten. Dough made with xanthan is usually more pliable because it can hold more air. Lack of air will make a food item dense and tough instead of light or flaky. Guar gum can result in a thinner, more stringy mixture.
Xanthan gum(food additives) is derived from extracted corn kernels. The starches from the individual corn kernels are processed in order to form sugar. The sugar is mixed with Xanthomonas campestris, a bacterial microorganism, and then allowed to ferment. The fermented mixture is dried and ground to form a light yellow powder.
Guar gum is made from the seeds of the legume plant known as cyamopsis tetragonolobus. The plant is grown most often in Pakistan and India, but is occasionally harvested in parts of North America and Europe. To form the gum, the seeds are removed from the plant and cracked open. The insides of the seeds are scrapped out, then ground into a cream-colored powder.
Although xanthan tends to be more successful at creating a product reminiscent of gluten, it is often avoided in favor of guar gum by people who have corn allergies or diets that limit corn. Guar gum is also more affordable than xanthan gum, which can be up to triple the price. Since guar is derived from legume seeds, it contains more soluble fiber than corn-based xanthan gum, making it a healthier alternative.
Even though guar and xanthan have different properties, they are often used interchangeably in recipes. They are added to breads, cookies, pastas, or pizza crusts to make the dough or batters thicker(food thickeners) without the use of gluten products like flour or eggs. The gums are added in small amounts, usually no more than one teaspoon. Too much of either of the gums can result in excessive moisture formation, making the dough or mixtures too wet to handle or bake properly.
Xanthan and guar have separate potential side effects. Xanthan Gum(E415) may irritate the lungs or cause inflammation inside the nose or throat. Guar may cause irritation of the gastrointestinal tract because it often acts as a mild laxative. Neither of the gums are recommended for pregnant women or mothers who are breastfeeding.
While both xanthan or guar gums can be substituted for gluten products in recipes, xanthan tends to produce a texture that is more similar to gluten. Dough made with xanthan is usually more pliable because it can hold more air. Lack of air will make a food item dense and tough instead of light or flaky. Guar gum can result in a thinner, more stringy mixture.
Xanthan gum(food additives) is derived from extracted corn kernels. The starches from the individual corn kernels are processed in order to form sugar. The sugar is mixed with Xanthomonas campestris, a bacterial microorganism, and then allowed to ferment. The fermented mixture is dried and ground to form a light yellow powder.
Guar gum is made from the seeds of the legume plant known as cyamopsis tetragonolobus. The plant is grown most often in Pakistan and India, but is occasionally harvested in parts of North America and Europe. To form the gum, the seeds are removed from the plant and cracked open. The insides of the seeds are scrapped out, then ground into a cream-colored powder.
Although xanthan tends to be more successful at creating a product reminiscent of gluten, it is often avoided in favor of guar gum by people who have corn allergies or diets that limit corn. Guar gum is also more affordable than xanthan gum, which can be up to triple the price. Since guar is derived from legume seeds, it contains more soluble fiber than corn-based xanthan gum, making it a healthier alternative.
Even though guar and xanthan have different properties, they are often used interchangeably in recipes. They are added to breads, cookies, pastas, or pizza crusts to make the dough or batters thicker(food thickeners) without the use of gluten products like flour or eggs. The gums are added in small amounts, usually no more than one teaspoon. Too much of either of the gums can result in excessive moisture formation, making the dough or mixtures too wet to handle or bake properly.
Xanthan and guar have separate potential side effects. Xanthan Gum(E415) may irritate the lungs or cause inflammation inside the nose or throat. Guar may cause irritation of the gastrointestinal tract because it often acts as a mild laxative. Neither of the gums are recommended for pregnant women or mothers who are breastfeeding.
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