RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION AND STORAGE
 
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Pol. J. Food Nutr. Sci. 2004;54(3):237–241
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ABSTRACT
The retention of ascorbic acid (AA) in apple chips determined during the production of experimental batches was on average 83%. During chips preparation for drying, AA losses accounted for 5% and during drying – for 12%. Ascorbic acid stability during product storage in retail packages was quite high. After 9 months of storage at favourable conditions (7oC, 45% relative humidity (RH)) AA retention was 80.4%, whereas during storage at room temperature - only 63.1%. It was proved that there is an unlimited possibility of enriching apple chips in ascorbic acid (even up to 1200 mg/100 g of ready-to-eat product).
ISSN:1230-0322