RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION AND STORAGE

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 (7^oC, 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).

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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.