Comparison of different quince (Cydonia oblonga Mill.) varieties based on their physical and chemical properties
Quince (Cydonia oblonga Mill.) is a worldwide fruit, which is not consumed as a raw fruit because of its tart taste and hard texture, but it has become favourite by processing it into juice, jam, brandy, or even quince cheese. During our work, five different varieties of quince ('Bereczki’, �...
Elmentve itt :
| Szerzők: | |
|---|---|
| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2024
|
| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85763 |
| Tartalmi kivonat: | Quince (Cydonia oblonga Mill.) is a worldwide fruit, which is not consumed as a raw fruit because of its tart taste and hard texture, but it has become favourite by processing it into juice, jam, brandy, or even quince cheese. During our work, five different varieties of quince ('Bereczki’, 'Bereczki bőtermő’, 'Leskovaci', 'Vranja', 'Cydora robusta') were examined in terms of the total dry matter content, water soluble solids, antioxidant capacity (FRAP) and total polyphenol content (TPC) of the raw fruit. Based on the results, ’Leskovaci’ had the highest total dry matter content (22.23%) and water-soluble dry matter content (16.77%), which is more preferable in quince cheese production. However, ‘Bereczki’ contained the highest TPC (241.53 mg GSE/ 100 g) and FRAP (428.39 mg ASE/ 100 g) values. These two varieties can be promising for processing, but more examinations are needed. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 372-376 |
| ISBN: | 978-963-688-009-5 |