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Scientific Bulletin of Namangan State University

Abstract

In this work, the change of ascorbic acid in samples of cherries treated with antioxidants and untreated was experimentally studied and analyzed. Data on changes in the content of ascorbic acid during the storage period of frozen products are presented. Graphic data show that the lowest loss of ascorbic acid is observed in samples treated with 7% ascorbic acid solution. Data analysis shows that when treated with an antioxidant in samples of frozen cherries, the retention of vitamin C is higher than 2 times in samples without processed frozen cherries.

First Page

44

Last Page

49

References

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