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. • Quince fruit is used as a source of bioactive compounds in confectionery • Lokum gains amber-like color without using artificial colorings • Enhanced texture is obtained without considerable losses in jelly structure • Aromatic compounds in quince gives fruity-fresh aroma to lokum