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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
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Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.2 [2011] >
IJNPR Vol.2(3) [September 2011] >
| Title: | Nutritional composition and processed products of Quince (Cydonia oblonga Mill.) |
| Authors: | Sharma, Rakesh
Joshi, V K
Rana, J C |
| Keywords: | Cydonia oblonga
Jam
Jelly
Quince
Processed products
Value addition |
| Issue Date: | Sep-2011 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | A61K 36/00, A23L 1/064 |
| Abstract: | The present investigation was undertaken with the aim to develop processed
products from Cydonia oblonga Mill. commonly known as Quince. 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. |
| Page(s): | 354-357 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1033 (Online); 0379-5136 (Print) |
| Source: | IJNPR Vol.2(3) [September 2011]
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