Sugar plums

EXTENSIONS AND COMMENTARY And visions of sugar-plums danced through their heads. There are many trisubstituted amphetamine analogues that... 

JUNE BERRY (SERVICE BERRY SUGAR PLUM)... 

In the preparation of sugar plums, comfits, and other kinds of confectionery, especially those sweetmeats of inferior quality, frequently exposed to sale in the open streets, for the allurement of children, the grossest abuses are committed... the red sugar drops are usually coloured with the inferior kind of vermilion. The pigment is generally adulterated with red lead. Other kinds of sweetmeats are sometimes rendered poisonous by being coloured with preparations of copper. 

Dattel,/. date, -baum, m., -palme,/. date tree, date palm, -pflaume, /. persimmon, date plum, -wein, m. date wine, -zucker, m. date sugar. 

Plum (prunes) Sugar content 2 FID spectrum with surface coil 76 00... 

Sensory quality is important to the final acceptance of any product. In case of vermouth, the type and quantity of the spices and herbs are particularly central to its sensory attributes. Nonetheless, alcohol and other constituents are also critical. For example, plum-based vermouths were considered optimal at 15% alcohol (Joshi et al, 1991), and apple-based vermouths preferred at 5% alcohol, 4% sugar, and 2.5% spices extract (Joshi and Sandhu, 2000). 

Prepare the filling Toss the plums in a bowl with the softened butter and the brown sugar. Spoon the filling onto the center of each disk, and spread it out evenly, leaving V4 inch around the edges. 

Bring plums and sugar to a full boil. Boil until jam clings to spoon and a drip gels when it hits ice water and holds it shape. 

Black Diamond plums Prunus domestica) were obtained at the local market. Analysis of the fruits resulted in 16.65 0.89 g of total sugars/100 g moist sample, including 5.20 0.24 g of reducing sugars/100 g moist sample, and 6.21 0.44 g of pectin/100 g dry matter. The fruits had their stone removed and were cut in small pieces, being immediately frozen by immersion in liquid nitrogen and freeze-dried in a Heto HDl (Heto Lab Equipment). The separated skin and pulp of some fruits were also frozen and freeze-dried. 

The results of DSC analyses of freeze-dried plum (skin and pulp at the natural proportion) presented different behaviors for each domain. At Uy, 0.75, two glass transitions (Tg) were visible (Figure 58.1a) as a deviation in base line and shifted toward lower temperatures with increasing moisture content and caused by the plasticizing effect of water (Slade and Levine, 1991). The first one, clearly visible at lower temperatures, was attributed to the glass transition of a matrix formed by sugars and water. The second one, less visible and less plasticized by water, was probably caused by macromolecules of the fruit pulp. Two Tg are normally visible in systems formed by blends of polymers (Verghoogt et al., 1994) and in edible films (Sobral et al., 2002) caused by phase separation between polymers and between proteins and plasticizers, respectively. However, Sobral et al. (2001) and Telis and Sobral (2002) also observed two Tg for persimmon and tomato, respectively, at low domain. 

A state diagram for freeze-dried plum was obtained and the Gordon-Taylor model could adequately represent the sugar matrix glass-transition curve. 

Cyanoglycosides such as amygdalin are present in edible plants such as almonds, pits from stone fruits (e.g., apricots, peaches, plums, cherries), sorghum, cassava, soybeans, spinach, lima beans, sweet potatoes, maize, millet, sugar cane, and bamboo shoots. 

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