Quince (Cydonia oblonga) paste: functional ingredient for pastries

Abstract

The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range of pastries and contribute to increasing the nutritional value of these products due to the rich content of vitamins, dietary fiber, minerals, etc., which are found in quince.