THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT

  • Sławomir Pietrzyk
  • Dorota Gałkowska
  • Teresa Fortuna
  • Irena Bojdo Tomasiak
  • Agata Wypchoł
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.

 

doi:10.5219/55

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
Issue
Vol. 4 No. 2 (2010): Potravinarstvo
Section
Articles
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