Szalóki-Dorkó Lilla and Rikker Anita Márta and Máté Mónika: Comparison of different quince (Cydonia oblonga Mill.) varieties based on their physical and chemical properties.
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Abstract
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.
Item Type: | Conference or Workshop Item |
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Journal or Publication Title: | Proceedings of the International Symposium on Analytical and Environmental Problems |
Date: | 2024 |
Volume: | 30 |
ISBN: | 978-963-688-009-5 |
Page Range: | pp. 372-376 |
Language: | English |
Publisher: | University of Szeged |
Place of Publication: | Szeged |
Event Title: | 30th International Symposium on Analytical and Environmental Problems |
Event Type: | Conference |
Event Location: | Szeged |
Event Dates: | 2024. október 7-8. |
Related URLs: | https://acta.bibl.u-szeged.hu/85607/ |
Uncontrolled Keywords: | Élelmiszerkémia |
Additional Information: | Bibliogr.: p. 375-376. ; ill. ; összefoglalás angol nyelven |
Subjects: | 01. Natural sciences 01. Natural sciences > 01.04. Chemical sciences |
Date Deposited: | 2024. Nov. 27. 10:50 |
Last Modified: | 2024. Nov. 27. 10:50 |
URI: | http://acta.bibl.u-szeged.hu/id/eprint/85763 |
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