The influence of storage conditions of candied fruits enriched with vitamin C by different methods on its content | Zendy

Sławomir Pietrzyk | Zendy; Dorota Gałkowska | Zendy; Teresa Fortuna | Zendy; Irena Bojdo Tomasiak | Zendy; Agata Wypchoł | Zendy

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The influence of storage conditions of candied fruits enriched with vitamin C by different methods on its content

Author(s) -

Sławomir Pietrzyk,

Dorota Gałkowska,

Teresa Fortuna,

Irena Bojdo Tomasiak,

Agata Wypchoł

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/55

Subject(s) - food science , chemistry , vitamin c , vitamin , composition (language) , biochemistry , philosophy , linguistics

The aim of this work was to study the effect of storage conditions of candied fruits enriched with vitamin C on its concentration in that product. The materials were candied fruits (black chokeberry and black currant) enriched with vitamin C by two methods during their production. The final products were stored within 3 months at 8 and 20°C. On the basis of the results it was stated that enrichment method affected the concentration of the vitamin C in fruits measured during storage period at the above conditions.

doi:10.5219/55

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