Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

Quince scalding water is rich in phenolic compounds and flavonoids which provide interesting antioxidant properties, and also contain organic acids and sugars. The aim of this study was to evaluate the direct use of quince scalding water for set style yogurt production. The addition of quince scalding water provided color changes and reduced yogurt sensory scores. Quince scalding water had inhibitory effect against lactic acid bacteria, probably due to its high content in polyphenols. As a consequence, quince scalding water enriched yogurts had higher pH and lower lactic acid content compared to control yogurts. Such changes are reflected in their rheological and textural properties: soft yogurts of higher deformability and lower elastic behavior and viscosity. Future research on the addition of quince scalding water to other foods, or the study of their antibacterial or antioxidant properties would be of great interest.