INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE

Butter continues to be readily purchased by consumers. The wealth of ingredients makes it a fat of exceptional nutritional value. Storage changes, particularly oxidation changes of butter fatty acids, are a major problem. Therefore, attempts are being made to slow these changes. This research presents an attempt at determining the effect of addition of L-ascorbic acid on fatty acid stability in butter during storage at 4ºC. This study has shown that L-ascorbic acid affected contents of mono- and polyunsaturated acids in a statistically relevant way, but only after three and four weeks of storage.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.