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.
Highlights
Candied fruits are produced from fresh or frozen fruits, that are properly prepared and saturated with sucrose that contains potato syrup and possibly food acids
On the basis of the results it was stated that the concentrations of vitamin C in black chokeberries enriched by two different methods were similar
The content of vitamin C in the candied black currant enriched by method II was higher method I 8°C
Summary
Candied fruits are produced from fresh or frozen fruits, that are properly prepared and saturated with sucrose that contains potato syrup and possibly food acids. Food enrichment is the practice that is more and more often used in food technology and storage in order to avoid the excessive looses of nutritive compounds. This process relies on addition one or more nutritive compounds to the food products so that the final product is rich in deficitive food compounds. Process of food enrichment is mainly used for prevention and correction of vitamin and mineral compound deficits. It is the cheaper and the most effective way of improvement of a food pro-healthly quality, as well as the way of supplementation of the deficient nutritive compounds in a diet (Krola & Witkowska 2005; Sikorski, 2007)
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