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.

Downloads

Download data is not yet available.

References

GAWĘCKI, J., HRYNIEWSKI, L. 2007. Żywienie człowieka. Podstawy nauki o żywieniu. PWN Warszawa 2007.

JARCZYK, A. 1999. Kandyzowanie owoców i warzyw. In Przemysł Spożywczy, vol. 4, 1999, p. 19-20.

KABASAKALIS V., SIOPIDOU D., MOSHATOU E. Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. In Food Chemistry, vol. 70, 2000, p. 325-328.

https://doi.org/10.1016/S0308-8146(00)00093-5

KROLA, L., WITKOWSKA, M. 2005. Kinetyka degradacji witaminy C w warzywach kapustnych przechowywanych w kontrolowanej atmosferze. In Przemysł fermentacyjny i owocowo – warzywny, vol. 12, 2005, p. 30-32.

Polska Norma PN-90/A-75101/11 Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizykochemicznych. Oznaczanie zawartości witaminy C.

SIKORSKI, Z. E (red). 2007. Chemia żywności. Składniki żywności. Tom I, WNT, Warszawa 2007.

SKUPIEŃ, K. I., OSZMIAŃSKI, J. 2007. The effect of mineral fertilization on nutritive value and biological activity of chokeberry fruit, In Agricultural and Food Science, vol. 1, 2007, p. 46-55.

https://doi.org/10.2137/145960607781635822

SZCZUREK, G. 1995. Owoce kandyzowane – ich wyrób, przygotowanie i zastosowanie w technologiach ciastkarskich i cukierniczych. In Przegląd Piekarski i Cukierniczy, vol. 4, 1995, p. 22-23.

Downloads

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

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Crossref
Scopus
Google Scholar
Europe PMC