Production and sensory evaluation of a vegan gelling agent derived from quince seed mucilage

This study aimed to evaluate the mucilage naturally extracted from quince (Cydonia oblonga) seeds in comparison with bovine gelatin. The primary objective was to develop an alternative that is sustainable, ethically acceptable, and compatible with vegan dietary preferences. Quince seeds, rich in pectin and mucilage, were selected as a natural gelling agent and transformed into gel form by soaking in water under specific conditions. This plant-based gel was used in the production of a fruit-based jelly, while the same recipe was prepared with bovine gelatin as the control. Both products were evaluated through sensory analysis using the triangle test with 20 trained panelists. The results showed that the jelly containing quince seed gel exhibited significant differences in taste, texture, aroma, and color. Most panelists successfully distinguished the plant-based sample and gave positive feedback on various criteria. The findings indicate that quince seed gel not only provides an acceptable sensory structure but also supports environmentally conscious and ethical production practices.Keywords: Quince seed, vegan gelling agent, triangle test, sensory evaluation, sustainability