Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/12741
Title: Nutritional composition and processed products of Quince (<i>Cydonia</i> <i>oblonga</i> Mill.)
Authors: Sharma, Rakesh
Joshi, V K
Rana, J C
Keywords: <i>Cydonia</i> <i>oblonga</i>
Jam
Jelly
Quince
Processed products
Value addition
Issue Date: Sep-2011
Publisher: NISCAIR-CSIR, India
Series/Report no.: A61K 36/00, A23L 1/064
Abstract: The present investigation was undertaken with the aim to develop processed products from <i style="">Cydonia oblonga </i>Mill. commonly known as Quince.<i style=""> </i>It is the cheaper, highly nutritious underutilized fruit of sub-Himalayan regions which has great economic and medicinal potential. The fruits are known to be hypoglycaemic, anti-inflammatory and anticarcinogenic and act as a tonic for heart and brain. Fruits were analyzed for various physico-chemical properties. Analysis of the edible part of the fruit gave: moisture, 84.6; total soluble solids, 14.2; total sugars, 9.0; pectin, 1.8; crude fibre, 1.6; and tannins 0.8%, respectively and contains 16.8 mg/100 g ascorbic acid. Quince is also a good source of minerals like potassium, phosphorous and calcium. Processed products like jam and jelly were prepared and assessed for their nutritive quality and acceptability. The total soluble solids of jam and jelly were recorded to be 70° and 66° Brix. It was found that quince jelly contained more amount of ascorbic acid (12.60 mg/100 g) and pectin (1.32%) compared to jam. Organoleptic evaluation of processed products showed good acceptability. Overall, quince jelly was found best on the basis of nutritive and organoleptic qualities.
Description: 354-357
URI: http://hdl.handle.net/123456789/12741
ISSN: 0975-1033 (Online); 0379-5136 (Print)
Appears in Collections:IJNPR Vol.2(3) [September 2011]

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