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Processing and products of Japanese quince

Hellin, P. and Jordan, M.J. and Vila, Roser and Gustafsson, M. and Göransson, E. and Åkesson, Bengt and Gröön, I. and Laencina, J. and Ros, J.M. (2003). Processing and products of Japanese quince. I/In: Japanese quince - Potential fruit crop for Northern Europe. Sid./p. 169-176. Department of Crop Science, Swedish University of Agricultural Sciences
ISBN 91-631-3765-8
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Abstract

In this paper, applied research on the usefulness of Japanese quince (Chaenomeles japonica) fruits in processing and for development of products is reported. Juice was extracted by crushing and centrifugation or by pressing, with and without prior treatment with pectolytic enzymes. Aroma was extracted from fresh fruits by sugar and was also enriched by pervaporation from juice. Several products were developed based on fruit juice, purée and aroma extracts, including consumer products such as chaenomeles ice cream, lemonade, jam, curd and yoghurt. Pectin extracted from Japanese quince fruits was tested in baking of white bread. The pectin was found to be highly useful in improving bread quality, and had a positive effect on crumb hardness and elasticity. A dosage of only 0.5% of flour weight resulted in a 7% increase in bread volume. The potential of using chaenomeles pectin in baked goods would therefore be good if it was possible to produce pectin in a way that resulted in a cost-competitive product.

Authors/Creators:Hellin, P. and Jordan, M.J. and Vila, Roser and Gustafsson, M. and Göransson, E. and Åkesson, Bengt and Gröön, I. and Laencina, J. and Ros, J.M.
Title:Processing and products of Japanese quince
Year of publishing :2003
Page range:169-176
Publisher:Department of Crop Science, Swedish University of Agricultural Sciences
ISBN for printed version:91-631-3765-8
Language:English
Publication Type:Book Chapter
Refereed:No
Full Text Status:Public
Subjects:Obsolete subject words > FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING > Plant production
Obsolete subject words > FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING > Product science > Food science
Keywords:Chaenomeles, Processing, Products
URN:NBN:urn:nbn:se:slu:epsilon-4-313
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-4-313
ID Code:5201
Department:(LTJ, LTV) > Plant Breeding and Biotechnology (until 121231)
Deposited By: Kimmo Rumpunen
Deposited On:21 Sep 2010 00:00
Metadata Last Modified:02 Dec 2014 10:38

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