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

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...

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Veröffentlicht in:	Potravinarstvo 2010-05, Vol.4 (2), p.65-66
Hauptverfasser:	Pietrzyk, S., University of Agriculture, Krakow (Poland), Gałkowska, D., University of Agriculture, Krakow (Poland), Fortuna, T., University of Agriculture, Krakow (Poland), Bojdo-Tomasiak, I., University of Agriculture, Krakow (Poland), Wypchoł, A., University of Agriculture, Krakow (Poland)
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE ASCORBIQUE ACIDO ASCORBICO ALIMENTOS ASCORBIC ACID CANDIED FRUITS COMPLEMENTATION ENRIQUECIMIENTO DE LOS ALIMENTOS FOOD ENRICHMENT food enrichment, vitamin C, candied fruit FOODS FRUITS CONFITS FRUTAS CONFITADAS http://www.fao.org/aos/agrovoc#c_1248 http://www.fao.org/aos/agrovoc#c_3018 http://www.fao.org/aos/agrovoc#c_3032 http://www.fao.org/aos/agrovoc#c_661 PRODUIT ALIMENTAIRE
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Beschreibung
Zusammenfassung:	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 deg 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.
ISSN:	1338-0230 1337-0960 1337-0960
DOI:	10.5219/55