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

Authors

  • Sławomir Pietrzyk Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
  • Dorota Gałkowska Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
  • Teresa Fortuna Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
  • Irena Bojdo Tomasiak Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
  • Agata Wypchoł Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland

DOI:

https://doi.org/10.5219/55

Keywords:

food enrichment, vitamin C, candied fruit

Abstract

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.

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References

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Published

2010-05-31

How to Cite

Pietrzyk, S. ., Gałkowska, D. ., Fortuna, T. ., Tomasiak, I. B., & Wypchoł, A. . (2010). The influence of storage conditions of candied fruits enriched with vitamin C by different methods on its content. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 65–66. https://doi.org/10.5219/55