Use of quince (Cydonia oblonga mill.) as artificial coloring and flavoring substitute in functional soft candy (lokum) production

This study aimed to develop functional soft candy (lokum) incorporating quince (Cydonia oblonga Mill.) and to evaluate its detailed quality characteristics. Quince, a nutrient-rich fruit with a distinctive flavor profile, served as a natural source of bioactive compounds. Fresh quince pulp was incorporated into the lokum formulation at 10 % and 15 % (w/w). Results showed a statistically significant (p < 0.05) increase in antioxidant activity in pulp-enriched lokum samples. The enrichment also enhanced the color, resulting in a natural reddish-amber color through elevated +a∗ values. SPME-GC/MS analysis identified aldehydes and terpenes as the dominant aromatic compounds. Sucrose inversion degrees ranged from 52.62 % to 58.81 % across all samples. Microbiological stability was maintained throughout the 12-week storage period. Quince pulp improved the springiness and overall textural profile of the lokum. These findings highlight quince's potential as a natural alternative to artificial additives in developing healthy, functional confectionery.